Meats Low in Vitamin D (201st - 220th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  0.5 μg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.5 μg
• Swine, Ground meat (raw)
  
  0.5 μg
• Swine, Offal (stomach, boiled)
  
  0.5 μg
• Swine, Offal (large intestine, boiled)
  
  0.5 μg
• Swine, Offal (cartilage, boiled)
  
  0.5 μg
• Swine, Ham (bone-in)
  
  0.5 μg
• Swine, Bacon
  
  0.5 μg
• Swine, Sausage (vienna)
  
  0.5 μg
• Swine, Sausage (dry)
  
  0.5 μg
• Swine, Sausage (liver)
  
  0.5 μg
• Common pheasant (meat, without skin, raw)
  
  0.5 μg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.6 μg
• Swine, Ham (boneless)
  
  0.6 μg
• Swine, Ham (loin)
  
  0.6 μg
• Swine, Loin
  
  0.6 μg
• Swine, Sausage (semi-dry)
  
  0.6 μg
• Swine (roast pork)
  
  0.6 μg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.7 μg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  0.7 μg