Are all “milks” created equal?

Article Figures & Tables

Box 1: Vitamin D concentrations in selected foods*

Food source	Vitamin D, IU/serving
Natural source of vitamin D
Cod liver oil, 15 mL	1279
Salmon, baked or broiled, 100 g	254–932^†
Egg yolk, cooked, 1	32
Fortified source of vitamin D
Fortified cow’s milk, 250 mL	100
Margarine, 5 mL	25
Fortified plant-based beverage (soy, rice) or orange juice, 250 mL	87–100

* Vitamin D concentrations were obtained from the Canadian Nutrient File database (webprod3.hc-sc.gc.ca/cnf-fce/index-eng.jsp).
↵† Values for salmon vary depending on the type (e.g., Atlantic, coho, sockeye) and the source (farmed or wild).