Table 1.
Published natural vitamin D-3 and 25(OH)-D-3 content in raw meat and offal1
| Reference | Foodstuff | D-3 | 25(OH)-D-3 |
| μg/kg | μg/kg | ||
| Koshy and VanDerSlik (25) | Cow, liver | 2.7–5.3 | |
| Cow, muscle | 1.5–3.4 | ||
| Cow, kidney | 5.1–9.8 | ||
| Mattila et al. (26) | Beef, steak | <0.5 | 0.8 |
| Beef, chuck | <0.5 | 0.5 | |
| Beef, liver | <0.5 | 3.4 | |
| Kobayashi et al. (27) | Beef (separable lean) | 02 | |
| Beef, liver | 02 | ||
| Montgomery et al. (30) | Beef, top round steak | 2.8 | 1.3 |
| Beef, strip loin steak | 4.1 | 1.4 | |
| Beef, liver | 8.6 | 7.7 | |
| Beef, kidney | 7.4 | 23.3 | |
| Montgomery et al. (29) | Beef, strip loin steaks | 9.5 | 4.1 |
| Beef, liver | 140.8 | 1.9 | |
| Wertz et al. (28) | Beef, longissimus muscle | 0.9 | |
| Foote et al. (33) | Beef, longissimus dorsi muscle | 1.1 | 1.7 |
| Beef, semimembranosus muscle | 0.8 | 1.4 | |
| Beef, infraspinatus muscle | 1.1 | 0.9 | |
| Beef, liver | 1.9 | 2.6 | |
| Beef, kidney | 1.3 | 3.0 | |
| Montgomery et al. (32) | Beef, longissimus muscle | 5.3 | 0.3 |
| Beef, liver | 13.3 | 0.8 | |
| Beef, kidney | 12.2 | 1.6 | |
| Montgomery et al. (31) | Beef, strip loin | 2.6–10.0 | 0.2–0.4 |
| Beef, liver | 12.3–14.2 | 0.7–0.9 | |
| Beef, kidney | 4.2–27.1 | 0.9–2.0 | |
| Purchas et al. (34) | Beef, shoulder roast | 1.0 | 4.8 |
| Beef, rump mince | 1.3 | 5.8 | |
| Beef, strip loin | 1.1 | 2.7 | |
| Beer, topside roast | 0.9 | 4.8 | |
| Mattila et al. (26) | Pork, fillet | 1.1 | <0.6 |
| Pork, Boston butt | 3.4 | 0.7 | |
| Pork, liver | 4.0 | 4.4 | |
| Kobayashi et al. (27) | Pork (separable lean) | 7.02 | |
| Pork (total edible) | 13.82 | ||
| Pork, liver | 12.52 | ||
| Clausen et al. (35) | Pork, loin | 1.5 | 0.9 |
| Pork, leg inside | 0.5 | 0.7 | |
| Pork, thin belly | 2.1 | 1.4 | |
| Pork, neck | 1.6 | 1.3 | |
| Wilborn et al. (36) | Pork, longissimus muscle | 13.9 | 69.3 |
| Bilodeau et al. (37) | Pork, lean ground | 2.1 | 0.9 |
| Pork, medium ground | 2.4 | 0.9 | |
| Pork, center chops boneless (whole) | 1.7 | 0.8 | |
| Pork, tenderloin (whole) | 1.8 | 1.4 | |
| Pork, back ribs (whole) | 3.9 | 1.3 | |
| Pork, shoulder blade roast boneless (whole) | 3.7 | 1.2 | |
| Pork, loin rib roast (whole) | 3.1 | 1.0 | |
| Kobayashi et al. (27) | Sheep (mutton and lamb) | 02 | |
| Purchas et al. (34) | Lamb, leg roast | 0.6 | 12 |
| Lamb, leg steak | 0.4 | 10.4 | |
| Lamb, rack roast | 0.3 | 5.7 | |
| Lamb, shoulder chop | 0.9 | 8.4 | |
| Kobayashi et al. (27) | Chicken, breast | 02 | |
| Chicken, liver | 2.02 | ||
| Turkey | 1.02 | ||
| Domestic duck | 23.02 | ||
| Mattila et al. (26) | Chicken | 2.9 | 2.5 |
| Mattila et al. (38) | Chicken, leg and thigh | 3.0 | ≤2.0 |
| Chicken, fillet | 2.0 | ≤2.0 |
1
Mean values. 25(OH)-D-3, 25-hydroxycholecalciferol.
2
Sum of vitamins D-3 and D-2.