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Nutrient Ranking Tool

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44 Fish Highest in Vitamin D

Ranked by a Common Serving Size
20μg Vitamin D = 100% DV
  1. Cooked Sockeye Salmon
    28.4μg (142% DV) in 6oz fillet
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  2. Farmed Atlantic Salmon
    22.3μg (111% DV) in 6oz fillet
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  3. Cooked Coho Salmon (Wild)
    19.2μg (96% DV) in 6oz fillet
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  4. Canned Sockeye Salmon
    18.3μg (91% DV) in 3 oz
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  5. Atlantic Mackerel (Raw)
    18μg (90% DV) in 1 fillet
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  6. Canned Salmon
    17.9μg (89% DV) in 3 oz
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  7. Smoked Whitefish
    17.4μg (87% DV) in 1 cup, cooked
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  8. Canned Sockeye Salmon (With Skin and Bones)
    16.2μg (81% DV) in 3 oz
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  9. Cooked Swordfish
    14.1μg (71% DV) in 3 oz
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  10. Smoked Sturgeon
    13.7μg (68% DV) in 3 oz
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  11. Cooked Rainbow Trout
    13.5μg (67% DV) in 1 fillet
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  12. Rainbow Trout (Raw)
    12.6μg (63% DV) in 1 fillet
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  13. Canned Pink Salmon (With Skin and Bones)
    12.3μg (62% DV) in 3 oz
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  14. Canned Pink Salmon
    12μg (60% DV) in 3 oz
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  15. Cooked Sturgeon
    11μg (55% DV) in 3 oz
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  16. Whitefish (Raw)
    10.2μg (51% DV) in 3 oz
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  17. Farmed Atlantic Salmon (Raw)
    9.4μg (47% DV) in 3 oz
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  18. Pink Salmon (Raw)
    9.3μg (46% DV) in 3 oz
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  19. Atlantic Herring
    7.7μg (39% DV) in 1 fillet
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  20. Canned Sardines
    7.2μg (36% DV) in 1 cup, drained
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  21. Cooked Tilapia
    6.3μg (31% DV) in 6oz fillet
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  22. Cooked Halibut
    4.9μg (25% DV) in 3 oz
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  23. Smoked Salmon
    4.9μg (24% DV) in 1 oz, boneless
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  24. Bluefin Tuna (Raw)
    4.8μg (24% DV) in 3 oz
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  25. Flat Fish (Flounder or Sole)
    4.4μg (22% DV) in 1 fillet
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  26. Raw Tilapia
    3.6μg (18% DV) in 1 fillet
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  27. Cooked Yellowfin Tuna
    3.4μg (17% DV) in 6oz fillet
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  28. Cooked Atlantic Cod
    2.2μg (11% DV) in 1 fillet
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  29. Canned White Tuna (Water Packed)
    1.7μg (9% DV) in 3 oz
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  30. Fish Roe
    1.7μg (8% DV) in 1 tbsp
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  31. Cooked Whiting
    1.3μg (6% DV) in 1 fillet
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  32. Raw Whiting
    1.3μg (6% DV) in 1 fillet
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  33. Canned Atlantic Cod
    1μg (5% DV) in 3 oz
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  34. Cooked Haddock
    0.9μg (5% DV) in 1 fillet
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  35. Pickled Herring
    0.8μg (4% DV) in 1 oz, boneless
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  36. Cooked Alaska Pollock
    0.8μg (4% DV) in 1 fillet
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  37. Cooked Atlantic Perch
    0.7μg (4% DV) in 1 fillet
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  38. Cooked Pacific Cod
    0.5μg (3% DV) in 1 fillet
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  39. Yellowfin Tuna (Raw)
    0.5μg (2% DV) in 1 oz, boneless
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  40. Kippered Herring
    0.4μg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
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  41. Canned Anchovies
    0.3μg (2% DV) in 5 anchovies
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  42. Smoked Haddock
    0.2μg (1% DV) in 1 oz, boneless
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  43. Cooked Shrimp
    0.1μg in 3 oz
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  44. Canned Clams
    0.1μg in 3 oz
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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