Salmon, skinless† 95 145 Snapper, skinless† 75 100 Hoki, skinless 65 - Mean, dry heat cooking, all samples 105 80 Mean, dry heat cooking, samples 80 120 > 2.0 µg/100 g) * Rounded to nearest 5%; only estimated for samples with quantifiable results when raw and cooked Samples where reported values were > 2.0 µg/100 g, equivalent to 10 times Limit of Reporting † (LOR) of 0.2 µg/100 g
Salmon, skinless† 95 145 Snapper, skinless† 75 100 Hoki, skinless 65 - Mean, dry heat cooking, all samples 105 80 Mean, dry heat cooking, samples > 2.0 µg/100 g) 80 120 * Rounded to nearest 5%; only estimated for samples with quantifiable results when raw and cooked † Samples where reported values were > 2.0 µg/100 g, equivalent to 10 times Limit of Reporting (LOR) of 0.2 µg/100 g
Vitamin%20D%20in%20Australian%20food.docx