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. 2021 Aug 25;10(9):1989. doi: 10.3390/foods10091989

Table 4.

Bioaccessibility of vitamin D from various fortified foods.

Fortified Food Vitamin D Content
(μg/100 g)		 Bioaccessibility
(%)		 Ref
Yeast vitamin D2
in white wheat bread		 4.67 15 [30]
Yeast vitamin D2
in whole wheat bread		 4.87 9.9
Free vitamin D2 (control)
in whole wheat bread		 3.9 38
Free vitamin D3
in skimmed milk		 1.12 32 [30]
Free vitamin D3
in partially defatted milk (2% fat)		 1.02 70
Free vitamin D3
in whole milk (3.25% fat)		 1.28 53
Free vitamin D3
in infant powder formula (4% fat)		 10.94 54
Natural vitamin D3
in whole milk		 3.97 30 [82]
Natural vitamin D3
in yogurt		 3.1 38
Natural vitamin D3
in fresh cheese		 13.8 24
Natural vitamin D3
in aged cheese		 21.7 21
Free vitamin D3
in cheese (17 MPa, protein/fat ratio 0.9),		 488 64 [32]
Free vitamin D3
in cheese (17 MPa, protein/fat ratio 2),		 498 51
Free vitamin D3
in cheese (150 MPa, protein/fat ratio 2)		 499 27
Vitamin D3 in W1/O/W2 emulsion
in high-protein yogurt		 10 100 [49]
Vitamin D3 in W1/O/W2 emulsion
in high-protein yogurt		 10 100
Vitamin D3 nanoemulsion
in oat milk or almond milk		 400 20 [46]
Vitamin D3 W/O nanoemulsion
in almond milk + CaCl2 or CaCO3 		nd <20 [47]
Vitamin D3 in refined olive oil
in beef		 16.7 5 [33]
Vitamin D3 in refined olive oil
in semolina or in chickpeas		 3.0 25
Vitamin D3 in canola oil
in brownies		 nd 65.2 [84]
Oily vitamin D3 in canola oil + tert-butylhydroquinone
in brownies		 nd 98
Vitamin D3 in zein nanocapsules
in a fruit (Acca sellowiana) jelly		 159 81 [52]

nd: not reported.