Table 2.

The total vitamin D intake from food and its intake from various food groups in the studied group of young Polish women.

Vitamin D Source	Mean ± SD (µg)	Median (Min–Max) (µg)
Total intake from food	3.85 ± 2.96	3.09 * (0.00–24.52)
Salmon, rainbow trout, herring, eel	0.51 ± 1.07	0.26 * (0.00–12.75)
Halibut, mackerel, brook trout, sole, tuna	0.10 ± 0.24	0.06 * (0.00–4.17)
Cod, flounder, plaice, pollock, hake	0.02 ± 0.05	0.00 * (0.00–0.83)
Herring, sardine and tuna products	0.59 ± 0.91	0.41 * (0.00–12.36)
Other fish products	0.02 ± 0.04	0.00 * (0.00–0.47)
Dairy products	0.51 ± 0.44	0.40 * (0.00–4.12)
Eggs	0.83 ± 1.04	0.50 * (0.00–11.50)
Meat and meat products	0.64 ± 0.64	0.49 * (0.00–5.37)
Cereals	0.17 ± 0.18	0.13 * (0.00–2.21)
Fats	0.47 ± 1.12	0.09 * (0.00–13.60)

* Non-parametric distribution (verified using Shapiro-Wilk test, p ≤ 0.05).