BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The amount of vitamin D in milk whole milk (fortified): 98 IU, 24% of the DV. 2% milk (fortified): 105 IU, 26% of the DV. 1% milk (fortified): 98 IU, 25% of the DV. nonfat milk (fortified): 100 IU, 25% of the DV.

Detailed explanation-2: -The best sources are the flesh of fatty fish and fish liver oils. Smaller amounts are found in egg yolks, cheese, and beef liver. Certain mushrooms contain some vitamin D2; in addition some commercially sold mushrooms contain higher amounts of D2 due to intentionally being exposed to high amounts of ultraviolet light.

Detailed explanation-3: -Milk is a natural source of calcium and vitamin D; these nutrients have a synergic interaction in the human body [61].

Detailed explanation-4: -Fortified milk typically has around 3mg (120 IU) of vitamin D, and non-dairy alternatives have between 2.5 and 3.6mg per 1 cup. Yogurt has between 2 and 3mg of vitamin D per serving.