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75 Meats Highest in Vitamin D

Ranked by a Common Serving Size
20μg Vitamin D = 100% DV
  1. Country-Style Roasted Pork Ribs
    2.5μg (12% DV) in 1 rack
    Database: Standard Release (Common) (Source)
  2. Pork Spare Ribs
    2.2μg (11% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  3. Pork Chops (With Fat)
    2.1μg (10% DV) in 1 chop
    Database: Standard Release (Common) (Source)
  4. Boston Steak (Pork)
    1.4μg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  5. Lean Roasted Ham
    1.2μg (6% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  6. Pork Loin
    1.1μg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  7. Lean Cured Ham
    1.1μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Low Fat Cured Ham
    1.1μg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  9. Roasted Ham
    1.1μg (5% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  10. Pepperoni
    1.1μg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  11. Roasted Pork Backribs
    1μg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  12. Pan Fried Beef Liver
    1μg (5% DV) in 1 slice
    Database: Standard Release (Common) (Source)
  13. Cooked Ground Pork
    0.9μg (4% DV) in 6oz
    Database: Standard Release (Common) (Source)
  14. Pork Bratwurst
    0.9μg (5% DV) in 1 link cooked
    Database: Standard Release (Common) (Source)
  15. Beef And Pork Baloney (Bologna)
    0.8μg (4% DV) in 3 (1/2) oz
    Database: Standard Release (Common) (Source)
  16. Pork Chops (Lean)
    0.7μg (3% DV) in 6oz chop
    Database: Standard Release (Common) (Source)
  17. Braised Pork Loin
    0.7μg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  18. Kielbasa Sausage (Cooked)
    0.7μg (4% DV) in 1 link
    Database: Standard Release (Common) (Source)
  19. Braised Beef Shortribs
    0.6μg (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  20. Roasted Turkey Breast
    0.5μg (3% DV) in 6 oz
    Database: Standard Release (Common) (Source)
  21. Pork And Beef Beerwurst
    0.5μg (3% DV) in 2 oz
    Database: Standard Release (Common) (Source)
  22. Chicken Hotdog
    0.4μg (2% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  23. Pork Baloney (Bologna)
    0.4μg (2% DV) in 1 slice, medium (4-1/2 inch dia x 1/8 inch thick) (1 oz)
    Database: Standard Release (Common) (Source)
  24. Chorizo
    0.4μg (2% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  25. Roast Turkey Dark Meat
    0.3μg (1% DV) in 1 serving
    Database: Standard Release (Common) (Source)
  26. Roasted Turkey
    0.3μg (2% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  27. Roast Turkey (Without Skin)
    0.3μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  28. Roasted Turkey Light Meat
    0.3μg (1% DV) in 1 serving
    Database: Standard Release (Common) (Source)
  29. Roasted Turkey Drumstick
    0.3μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  30. Roasted Turkey Thigh
    0.3μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  31. Braunschweiger Pork Liver Sausage
    0.3μg (2% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  32. Raw Fatfree Ground Turkey
    0.3μg (2% DV) in 1 patty (cooked from 4 oz raw)
    Database: Standard Release (Common) (Source)
  33. Fat Free Ground Turkey
    0.3μg (2% DV) in 6 oz
    Database: Standard Release (Common) (Source)
  34. Skirt Steak
    0.3μg (2% DV) in 6oz steak
    Database: Standard Release (Common) (Source)
  35. Roasted Chicken Leg
    0.3μg (1% DV) in 1 leg, with skin (sum of drumstick+thigh+back)
    Database: Standard Release (Common) (Source)
  36. Roasted Chicken Thigh
    0.3μg (1% DV) in 1 thigh with skin
    Database: Standard Release (Common) (Source)
  37. Roasted Pork Tenderloin
    0.2μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  38. Broiled Sirloin Strip Steak
    0.2μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  39. Braised Cube Steak
    0.2μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  40. Pork Beerwurst
    0.2μg (1% DV) in 1 slice (4 inch dia x 1/8 inch thick)
    Database: Standard Release (Common) (Source)
  41. Turkey Hotdog
    0.2μg (1% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  42. Canned Ham
    0.2μg (1% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  43. Beef Baloney (Bologna)
    0.2μg (1% DV) in 1 slice
    Database: Standard Release (Common) (Source)
  44. Roasted Boneless Skinless Chicken Leg
    0.2μg (1% DV) in 1 leg (sum of drumstick+thigh+back meat only)
    Database: Standard Release (Common) (Source)
  45. Raw Chicken Thigh
    0.2μg (1% DV) in 1 thigh with skin
    Database: Standard Release (Common) (Source)
  46. Roasted Boneless Skinless Thigh Meat
    0.2μg (1% DV) in 1 thigh without skin
    Database: Standard Release (Common) (Source)
  47. Fat Free Broiled Turkey Patties
    0.2μg (1% DV) in 1 patty
    Database: Standard Release (Common) (Source)
  48. Turkey Salami
    0.2μg (1% DV) in 1 serving
    Database: Standard Release (Common) (Source)
  49. Roasted Chicken Wings
    0.2μg (1% DV) in 1 piece
    Database: Standard Release (Common) (Source)
  50. Turkey Baloney (Bologna)
    0.2μg (1% DV) in 0.99 oz 1 serving
    Database: Standard Release (Common) (Source)
  51. Low Fat Broiled Turkey Patties
    0.2μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  52. Broiled Turkey Patties
    0.2μg (1% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  53. Canadian Bacon (Raw)
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  54. Bacon (Raw)
    0.1μg (1% DV) in 1 slice raw
    Database: Standard Release (Common) (Source)
  55. Bacon (Pan-Fried)
    0.1μg (1% DV) in 3 slices
    Database: Standard Release (Common) (Source)
  56. Broiled Beef Round
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  57. Grilled Porterhouse Steak (Choice)
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  58. Grilled T-Bone Steak (Choice)
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  59. Grilled Porterhouse Steak
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  60. Grilled T-Bone Steak
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  61. Top Blade Chuck Steak
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  62. London Broil
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  63. Grilled Beef Tenderloin Steak
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  64. Chuck Steak (Mock Tender)
    0.1μg (1% DV) in 1 steak
    Database: Standard Release (Common) (Source)
  65. Braised Beef Or Chuck Stew
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  66. Roasted Chicken Breast
    0.1μg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  67. Berliner Sausage
    0.1μg in 1 slice
    Database: Standard Release (Common) (Source)
  68. Raw Chicken Wings
    0.1μg (1% DV) in 1 piece
    Database: Standard Release (Common) (Source)
  69. Roast Duck
    0.1μg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  70. Broiled Ground Lamb
    0.1μg in 3 oz
    Database: Standard Release (Common) (Source)
  71. Roasted Chicken Drumsticks
    0.1μg (1% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
    Database: Standard Release (Common) (Source)
  72. Chicken (Light Meat)
    0.1μg (1% DV) in 1 cup, chopped or diced
    Database: Standard Release (Common) (Source)
  73. Dry Pork And Beef Salami
    0.1μg in 1 slice
    Database: Standard Release (Common) (Source)
  74. Ribeye Steak (Filet)
    0.1μg (1% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
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