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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==== 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. |
| h Japanese (ja) | ==== 天然の供給源 ==== {{see also/ja|Ergocalciferol/ja#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;" |'''動物からの供給''' |- ! scope="col" | 供給源 ! scope="col" | IU/g ! scope="col" | 不規則 |- | 調理された[[egg (food)/ja|卵]]の黄身 | 0.7 | 61g の卵で、44{{nbsp}}IU |- | 牛レバー、煮込み | 0.5 | |- | [[cod liver oil/ja|タラ肝油]]などの魚の肝油 | 100 | [[:en:teaspoon|ティースプーン]](4.5{{nbsp}}g)あたり450{{nbsp}}IU |- ! scope="col" colspan="3" style="background: blue; color: white; font-size: 110%; text-align: center;"| 脂肪の多い魚種 |- | [[Salmon/ja|サーモン]]、ピンク、調理済み、乾熱 | 5.2 | |- | [[Mackerel/ja|サバ]]、太平洋、アジ、混合種、調理済み、乾熱 | 4.6 | |- | [[Tuna/ja|マグロ]]油漬け | 2.7 | |- | [[Canned sardines/ja|イワシ（オイル漬け缶詰）]]、水気を切る | 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;" | '''真菌からの供給''' |- ! scope="col" colspan="2" | 供給源 ! scope="col" |{{nbsp}}μg/g ! scope="col" | IU/g |- | rowspan="2" | ''[[Cladonia/ja|クラドニア・アルバスキュラ]]''（地衣類）、[[thallus/ja|タリ]]、乾燥 ! scope="row" | ビタミン D<sub>3</sub> | 0.67{{en dash}}2.04 | 27{{en dash}}82 |- ! scope="row" | ビタミン D<sub>2</sub> | 0.22{{en dash}}0.55 | 8.8{{en dash}}22 |- ! scope="col" colspan="4" | ''[[Agaricus bisporus/ja|アガリクス・ビスポラス]]''（一般的なキノコ: D<sub>2</sub> + D<sub>3</sub> |- ! scope="row" rowspan="2" | ポートベロー | 生 | 0.003 | 0.1 |- | 紫外線にさらす | 0.11 | 4.46 |- ! scope="row" rowspan="2" | クリミニ | 生 | 0.001 | 0.03 |- | 紫外線にさらす | 0.32 | 12.8 |} 一般的に、ビタミンD<sub>3</sub>は[[animal source foods/ja|動物性食品]]、特に魚、肉、[[offal/ja|内臓]]、卵、乳製品に多く含まれる。 ビタミンD<sub>2</sub>は菌類に含まれ、[[ergosterol/ja|エルゴステロール]]の紫外線照射によって生成される。キノコや[[Cladonia/ja|''クラディナ・アルバスキュラ'']]という地衣類に含まれるビタミンD<sub>2</sub>含有量は紫外線を浴びることで増加し、強化のために工業用紫外線ランプで刺激される。[[:en:United States Department of Agriculture|米国農務省]]はD<sub>2</sub>とD<sub>3</sub>の含有量を1つの値にまとめて報告している。 |