. 2020 Jun 30;4(7):nzaa112. doi: 10.1093/cdn/nzaa112

TABLE 1.

The measured vitamin D, 25-hydroxyvitamin D, and total vitamin D activity of Irish striploin beef steak, sampled over 4 seasonal time points throughout 2017–2018¹

	December 2017	February 2018	July 2018	Sept/Oct 2018
n	10	10	11	8
Vitamin D₃, μg/100 g	0.028 (0.025–0.038)^a	0.026 (0.022–0.032)^a	0.057 (0.049–0.074)^b	0.023 (0.022–0.041)^a
Vitamin D₂, μg/100 g	0.012 (0.011–0.012)^a	0.011 (0.010–0.011)^a	0.036 (0.034–0.040)^b	0.034 (0.032–0.035)^b
25-Hydroxyvitamin D₃, μg/100 g	0.039 (0.036–0.047)^a	0.065 (0.061–0.068)^b	0.109 (0.091–0.123)^c	0.136 (0.128–0.150)^d
25-Hydroxyvitamin D₂, μg/100 g	0.012 (0.011–0.012)^a	0.033 (0.032–0.034)^b	0.032 (0.023–0.037)^b	0.061 (0.048–0.073)^c
Total vitamin D activity, μg/100 g	0.314 (0.271–0.351)^a	0.525 (0.513–0.550)^b	0.774 (0.680–0.878)^c	1.074 (0.990–1.242)^d

Values are medians (IQRs) unless otherwise indicated. Values in a row without a common letter are significantly different, P < 0.05–0.001 via Kruskal–Wallis or 1-factor ANOVA followed by Mann–Whitney test or Tukey's test, respectively.