ArticleFoods (Basel, Switzerland)2022
Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 15 citations in OpenAlex.
- In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- The D-FISH Trial: A Randomized, Double-Blind, Non-Inferiority Trial Comparing Fish Processing By-Product-Derived Versus Synthetic Vitamin DJournal of clinical medicine · 2026Article
- From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Foods (Basel, Switzerland) · 2025Article
- Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand.Foods (Basel, Switzerland) · 2025Article
- Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand.Foods (Basel, Switzerland) · 2023Article
- Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking.Foods (Basel, Switzerland) · 2023Article
- Insights into nutrition, flavor and edible quality changes of golden pomfret (Frontiers in nutrition · 2023Article
- In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand.Foods (Basel, Switzerland) · 2022Article
- Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
This study determined vitamin D content in commonly consumed fish in Thailand and the effects of different cooking methods on vitamin D retention. Five species of freshwater fish and four species of marine fish were purchased from three representative markets. All of the fish were individually prepared according to common household practices. Vitamin D2 and D3 were determined using the HPLC standard method (AOAC method 995.05). The results indicated that vitamin D3 was the only detectable form of vitamin D in the fish. Vitamin D content of raw freshwater fish ranged from 2.42 to 48.5 µg per 100 g edible portion (EP), which was higher than that of raw marine fish (2.94 to 4.69 µg per 100 g EP). Common silver barb, Red Nile tilapia, and Nile tilapia (freshwater fish living in the limnetic zone) contained high levels of vitamin D (48.5 ± 26.5, 31.0 ± 7.7, and 19.8 ± 3.5 µg per 100 g EP, respectively). Boiled fish (except for Common silver barb), fried fish (except for Striped snakehead, Walking catfish, and Common silver barb), and grilled fish (except for Common silver barb, Giant sea perch, and Short-bodied mackerel) retained high levels of vitamin D, which were not significantly different (p > 0.05) from raw fish. Common silver barb, Red Nile tilapia, and Nile tilapia—cooked by boiling, frying, and grilling—are recommended for consumption as excellent sources of vitamin D.
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