Meats High in Vitamin D (per 100 g edible portion)

• Duck, domesticated (meat, with skin, raw)
  
  32.5 μg
• Snapping turtle (meat, raw)
  
  3.6 μg
• Duck, wild (meat, without skin, raw)
  
  3.1 μg
• Cattle, Imported beef (rib loin, fat, raw)
  
  2.1 μg
• Swine, Offal (tongue, raw)
  
  2 μg
• Swine, Offal (kidney, raw)
  
  1.7 μg
• Swine, Offal (liver, raw)
  
  1.3 μg
• Swine, Sausage (mixed)
  
  1.2 μg
• Cattle, Imported beef (chuck, fat, raw)
  
  1.2 μg
• Inobuta (meat, lean and fat, raw)
  
  1.1 μg
• Aigamo (meat, with skin, raw)
  
  1 μg
• Swine, Offal (feet, boiled)
  
  1 μg
• Bullfrog (meat, raw)
  
  0.9 μg
• Foie gras (boiled)
  
  0.9 μg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.9 μg
• Swine (smoked liver)
  
  0.9 μg
• Cattle, Imported beef (inside round, fat, raw)
  
  0.9 μg
• Swine, Ham (uncooked ham, ripened)
  
  0.8 μg
• Whale (ventral groove meat, raw)
  
  0.8 μg
• Swine, Sausage (fresh sausage)
  
  0.7 μg