Conundrum of vitamin D on glucose and fuel homeostasis

Table 2 Vitamin D content of selected foods

Food	Per serving		Percent DV
	IU	μg
Cod liver oil, 1 tablespoon	1360	34.00	170
Trout (rainbow), farmed, cooked, 3 ounces	645	16.13	81
Salmon (sockeye), cooked, 3 ounces	570	14.25	71
Mushrooms, white, raw, sliced, exposed to UV light, 1/2 cup	366	9.15	46
Milk, 2% milkfat, vitamin D fortified, 1 cup	120	3.00	15
Soy, almond, and oat milks, vitamin D fortified, various brands, 1 cup	100-144	2.50-3.60	13-18
Ready-to-eat cereal, fortified with 10% of the DV for vitamin D, 1 serving	80	2.00	10
Sardines (Atlantic), canned in oil, drained, 2 sardines	46	1.15	6
Egg, 1 large, scrambled (Vitamin D is in the yolk)	44	1.10	6
Liver, beef, braised, 3 ounces	42	1.05	5
Tuna fish (light), canned in water, drained, 3 ounces	40	1.00	5
Cheese, cheddar, 1 ounce	12	0.30	2
Mushrooms, portabella, raw, diced, ½ cup	4	0.10	1
Chicken breast, roasted, 3 ounces	4	0.10	1
Beef, ground, 90% lean, broiled, 3 ounces	1.7	0.04	0

Adapted from: https://ods.od.nih.gov/factsheets/VitaminD-HealthProfessional/#en25. The Food and Drug Administration developed daily values (DVs) to help consumers compare the nutrient contents of foods and dietary supplements within the context of a total diet. The DV for vitamin D on the new Nutrition Facts and Supplement Facts labels used for the values in Table 2 is 20 μg (800 IU) for adults and children aged 4 years and older. Foods providing 20% or more of the DV are considered to be high sources of a nutrient, but foods providing lower percentages of the DV also contribute to a healthful diet. DV: Daily value.