Table 3. Vitamin D content in beans, nut and seeds, vegetables, ginsengs, fruits and seaweed

Sample Water content (%) Vitamin D2 (μg/100 g) Vitamin D3 (μg/100 g)
Beans (12) Vigna angularis Yeonduchae 12.85±0.02 ND1) ND
Huinguseul 11.87±0.05 ND ND
Huingnalae 14.04±0.04 ND ND
Geomguseul 14.57±0.09 ND ND
Seona 12.75±0.05 ND ND
Arari 13.84±0.05 ND ND
Vigna angularis Raw 16.69±0.13 ND ND
Boiled 71.24±0.03 ND ND
Vigna angularis (Willd.) Ohwi Raw 17.73±0.03 ND ND
Boiled 61.16±0.04 ND ND
Vigna unguiculata Raw 16.77±0.15 ND ND
Boiled 68.08±0.05 ND ND
Nut and seeds (1) Pine nuts Raw 2.24±0.34 ND ND
Vegetables (9) Korean radish Raw 93.29±0.02 ND ND
Boiled 95.76±0.24 ND ND
Peeled garlic Raw 67.78±0.22 ND ND
Boiled 66.34±0.18 ND ND
Pumpkin Raw 89.93±0.15 ND ND
Boiled 93.69±0.01 ND ND
Steamed 89.67±0.14 ND ND
Device drying 10.72±0.08 ND ND
Sliced ginger Raw 9.84±0.12 ND ND
Ginsengs (3) Ginseng (raw ginseng) Raw 74.87±0.72 ND ND
Boiled 76.34±0.07 ND ND
Red ginseng Raw 13.41±0.11 ND ND
Fruits (10) Tangerine (flesh) Miyagawa wase 89.15±0.13 ND ND
Shinyegam 90.86±0.05 ND ND
Beni Madonna 88.81±0.01 ND ND
Okitsu wase 88.81±0.01 ND ND
Harye josaeng 89.72±0.09 ND ND
Kanpei 86.71±0.02 ND ND
Setoka 89.15±0.00 ND ND
Shiranuhi 86.58±0.05 ND ND
Orange 86.82±0.11 ND ND
Plum 91.03±0.06 ND ND
Seaweed (1) Seaweed, dried seaweed sheets 2.40±0.07 ND ND
ND, not detected.