Meats Low in Vitamin D (181st - 200th) (per 100 g edible portion)

• Chicken, Offal (skin, breast, raw)
  
  0.3 μg
• Chicken, Offal (skin, thigh, raw)
  
  0.3 μg
• Rice hopper (tsukudani)
  
  0.3 μg
• Wild boar (meat, lean and fat, raw)
  
  0.4 μg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  0.4 μg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  0.4 μg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  0.4 μg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.4 μg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.4 μg
• Cattle, Imported beef (fillet, lean, raw)
  
  0.4 μg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.4 μg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  0.4 μg
• Swine, Ham (mixed pressed)
  
  0.4 μg
• Swine, Shoulder
  
  0.4 μg
• Swine, Sausage (frankfurter)
  
  0.4 μg
• Swine, Sausage (lyoner)
  
  0.4 μg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.4 μg
• Chicken, Offal (heart, raw)
  
  0.4 μg
• Guinea fowl (meat, without skin, raw)
  
  0.4 μg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  0.5 μg