vitamin A and up to 500 IU of vitamin D per 100 g of meat, with an
average of 125 μg/g of oil. The vitamin A found in small fish species is
particularly bio-available (Mansour, 1999). A 3.5 oz portion provides
90% of the daily need of vitamin D. Herring, mackerel, salmon, and
lake trout contain varying amounts of vitamin D in their tissues.
Patients who consumed more amount of vitamin D and calcium
contained in daily servings of dairy products and fish were 40% less
likely to develop polyps than those who got little or no vitamin D
(Volkman, 1999).
vitamin A and up to 500 IU of vitamin D per 100 g of meat, with anaverage of 125 μg/g of oil. The vitamin A found in small fish species isparticularly bio-available (Mansour, 1999). A 3.5 oz portion provides90% of the daily need of vitamin D. Herring, mackerel, salmon, andlake trout contain varying amounts of vitamin D in their tissues.Patients who consumed more amount of vitamin D and calciumcontained in daily servings of dairy products and fish were 40% lesslikely to develop polyps than those who got little or no vitamin D(Volkman, 1999).
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