The amount of Meats that contain 2.5 μg of Vitamin D (21 - 30)

• 

  0.4 μg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 6.3
• 

  0.1 μg

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 25
• 

  0.1 μg

  (per 20 g edible portion)

  Swine, Bacon
  × 25
• 

  0.3 μg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 8.3
• 

  1.4 μg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 1.8
• 

  1.5 μg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 1.7
• 

  0.2 μg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 12.5
• 

  0.2 μg

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 12.5
• 

  0.3 μg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 8.3
• 

  0.5 μg

  (per 113 g edible portion)

  Cattle, Imported beef (rump, lean and fat, raw)
  × 5