Most people “consume” vitamin D through exposure to sunlight. That being said, you can also consume vitamin D through food—but your options are fairly limited. Besides cod liver oil, sardines, salmon, and milk, eggs are among the best (and few) dietary sources of this immune-boosting vitamin.
To ensure you’re getting the most of this vitamin D food, don’t bake your eggs. According to a study published in the journal Food Chemistry, when eggs are scrambled and then baked in a 350°F oven for 40 minutes, only 39 to 45 percent of the eggs’ vitamin D was maintained. Contrarily, when you fry or boil eggs, you can retain 82 to 88 percent of the eggs’ immune- and mood-boosting vitamin D.