Vitamin D Content of Foods
(51 - 60)
16.2 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
20.8 μg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
35.1 μg
(per 540 g edible portion)
Brown sole (raw)
7.9 μg
(per 65 g edible portion)
Spanish mackerel (baked)
12 μg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
22.5 μg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
19.2 μg
(per 170 g edible portion)
Mackerel (baked)
2.4 μg
(per 25 g edible portion)
Mezashi (baked)
17.6 μg
(per 160 g edible portion)
Mackerel (canned products, in brine)
44 μg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
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