The amount of Meats that contain 2.5 μg of Vitamin D (41 - 50)

• 

  1.8 μg

  (per 446 g edible portion)

  Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  × 1.4
• 

  1.8 μg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 1.4
• 

  0.1 μg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 25
• 

  0.2 μg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 12.5
• 

  0.1 μg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 25
• 

  0.3 μg

  (per 89 g edible portion)

  Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  × 8.3
• 

  0.4 μg

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 6.3
• 

  0.1 μg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 25
• 

  0.3 μg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, without subcutaneous fat, raw)
  × 8.3
• 

  0.1 μg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 25