Translations:Vitamin D/67/en: Difference between revisions

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Message definition (Vitamin D)
==== Natural sources ====
{{see also|Ergocalciferol#Biosynthesis}}
{| class="wikitable" style=" font-size: 80%; text-align: center; margin-left: 1em"
|colspan="4" style="background: blue; color: white; font-size: 110%; text-align: center;" |'''Animal sources'''
|-
! scope="col" | Source
! scope="col" | IU/g
! scope="col" | Irregular
|-
| Cooked [[egg (food)|egg]] yolk
| 0.7
| 44{{nbsp}}IU for a 61g egg
|-
| Beef liver, cooked, braised
| 0.5
|
|-
| Fish liver oils, such as [[cod liver oil]]
| 100
| 450{{nbsp}}IU per [[teaspoon]] (4.5{{nbsp}}g)
|-
! scope="col" colspan="3" style="background: blue; color: white; font-size: 110%; text-align: center;"| Fatty fish species
|-
| [[Salmon]], pink, cooked, dry heat
| 5.2
|
|-
| [[Mackerel]], Pacific and jack, mixed species, cooked, dry heat
| 4.6
|
|-
| [[Tuna]], canned in oil
| 2.7
|
|-
| [[Canned sardines|Sardines, canned in oil]], drained
| 1.9
|
|}
{| class="wikitable " style=" font-size: 80%; text-align: center; margin-left: 1em"
|colspan="4" style="background: blue; color: white; font-size: 110%; text-align: center;" | '''Fungal sources'''
|-
! scope="col" colspan="2" | Source
! scope="col" |{{nbsp}}μg/g
! scope="col" | IU/g
|-
| rowspan="2" | ''[[Cladonia|Cladonia arbuscula]]'' (lichen), [[thallus|thalli]], dry
! scope="row" | vitamin D<sub>3</sub>
| 0.67{{en dash}}2.04
| 27{{en dash}}82
|-
! scope="row" | vitamin D<sub>2</sub>
| 0.22{{en dash}}0.55
| 8.8{{en dash}}22
|-
! scope="col" colspan="4" | ''[[Agaricus bisporus]]'' (common mushroom): D<sub>2</sub> + D<sub>3</sub>
|-
! scope="row" rowspan="2" | Portobello
| Raw
| 0.003
| 0.1
|-
| Exposed to ultraviolet light
| 0.11
| 4.46
|-
! scope="row" rowspan="2" | Crimini
| Raw
| 0.001
| 0.03
|-
| Exposed to ultraviolet light
| 0.32
| 12.8
|}
In general, vitamin D<sub>3</sub> is found in [[animal source foods]], particularly fish, meat, [[offal]], egg and dairy.
Vitamin D<sub>2</sub> is found in fungi and is produced by ultraviolet irradiation of [[ergosterol]]. The vitamin D<sub>2</sub> content in mushrooms and [[Cladonia|''Cladina arbuscula'']], a lichen, increases with exposure to ultraviolet light, and is stimulated by industrial ultraviolet lamps for fortification. The [[United States Department of Agriculture]] reports D<sub>2</sub> and D<sub>3</sub> content combined in one value.

Natural sources

See also: Ergocalciferol § Biosynthesis
Animal sources
Source IU/g Irregular
Cooked egg yolk 0.7 44 IU for a 61g egg
Beef liver, cooked, braised 0.5
Fish liver oils, such as cod liver oil 100 450 IU per teaspoon (4.5 g)
Fatty fish species
Salmon, pink, cooked, dry heat 5.2
Mackerel, Pacific and jack, mixed species, cooked, dry heat 4.6
Tuna, canned in oil 2.7
Sardines, canned in oil, drained 1.9
Fungal sources
Source  μg/g IU/g
Cladonia arbuscula (lichen), thalli, dry vitamin D3 0.67–2.04 27–82
vitamin D2 0.22–0.55 8.8–22
Agaricus bisporus (common mushroom): D2 + D3
Portobello Raw 0.003 0.1
Exposed to ultraviolet light 0.11 4.46
Crimini Raw 0.001 0.03
Exposed to ultraviolet light 0.32 12.8

In general, vitamin D3 is found in animal source foods, particularly fish, meat, offal, egg and dairy. Vitamin D2 is found in fungi and is produced by ultraviolet irradiation of ergosterol. The vitamin D2 content in mushrooms and Cladina arbuscula, a lichen, increases with exposure to ultraviolet light, and is stimulated by industrial ultraviolet lamps for fortification. The United States Department of Agriculture reports D2 and D3 content combined in one value.

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