Table 1.

Top 20 food sources of vitamin D [mean percent of vitamin D intake] in the National Heart, Lung and Blood Institute Growth and Health Study.

NCC Food Name	Vitamin D			VISIT
	Total %	IU (mcg)/serving	Overall rank	3	4	5	7	8	10
Milk, 2% fat	19.5	82.8 [2.07]	1	24.1	20.8	18.9	18.6	18.1	15.6
Milk, whole	9.4	81.2 [2.03]	2	9.6	9.8	9.9	9.1	9.0	9.0
Margarine, stick, brand unknown	7.6	37.7 [0.94]	3	7.4	7.1	6.8	7.3	7.3	9.3
Egg, whole	5.5	14.0 [0.35]	4	5.0	4.5	5.4	5.6	5.7	6.9
Milk, skim	5.4	100.0 [2.50]	5	4.0	5.0	4.7	5.8	5.9	7.2
Sausage, pork	3.2	30.0 [0.75]	6	3.4	3.2	4.3	3.1	3.1	2.3
Milk, 1%	3.1	105.2 [2.63]	7	1.0	3.0	3.7	3.9	4.0	3.3
Ground beef, regular	2.9	8.4 [0.21]	8	2.4	2.4	2.8	3.4	3.7	2.8
Chocolate milk, 2% fat	2.5	110.0 [2.75]	9	5.2	3.3	2.4	1.7	1.6	0.4
Milk, % fat unknown	2.4	10.0 [0.25]	10	2.4	2.4	2.5	2.2	2.4	2.5
Fish, total omega-3 <10% [e.g., flatfish]	1.5	63.2 [1.58]	11	1.7	1.5	1.7	1.0	1.2	1.5
Frankfurter, beef and pork	1.3	25.2 [0.63]	12	1.5	1.6	1.3	1.3	1.0	0.9
Tuna, canned, water packed	1.3	154.0 [3.85]	13	0.8	1.1	1.1	1.2	1.4	2.0
Cereals, dry, frosted flakes	1.2	105.2 [2.63]	14	1.3	1.3	1.2	1.5	1.0	1.2
Shrimp, cooked, w/o salt	1.0	50.8 [1.27]	15	0.8	1.0	0.8	1.2	1.0	1.2
Margarine, stick or tub, 80% fat	1.0	42.8 [1.07]	16	0.8	0.9	1.2	1.0	0.6	1.2
Tuna, canned, oil packed	0.8	132.0 [3.30]	17	1.2	1.0	0.7	0.7	0.8	0.5
Chocolate milk, 1% fat	0.8	102.4 [2.56]	18	1.6	1.2	1.0	0.3	0.3	0.2
Cereals, dry, corn flakes	0.4	78.4 [1.96]	19	0.9	0.8	0.6	0	0	0
Fish, total omega-3 <10% [e.g., mullet]	0.4	523.2 [13.08]	20	0.7	0.6	0.7	0.1	0.1	0.1

Note: “Serving” refers to the average portion of each food actually reported in the food diaries, rather than standard serving sizes