Low levels of vitamin D can trigger hypertension

Low levels of vitamin D can trigger hypertension, according to the world's largest study to examine the causal association between the two. Although observational studies have already shown this link, a large-scale genetic study was necessary before the cause and effect could be proven, the annual conference of the European Society of Human Genetics (ESHG) heard. Read more here.
Dietary sources of Vitamin D (source: wikipedia)
Vitamin D is found in few dietary sources. Sunlight exposure is the primary source of vitamin D for majority of people, other than supplements.
Vitamin D2
Fungus, from USDA nutrient database (per 100 g)
Mushrooms, portabella, exposed to ultraviolet light, raw: Vitamin D2: 11.2 μg (446 IU)
Mushrooms, portabella, exposed to ultraviolet light, grilled: Vitamin D2: 13.1 μg (524 IU)
Mushrooms, shiitake, dried: Vitamin D2: 3.9 μg (154 IU)
Mushrooms, shiitake, raw: Vitamin D2: 0.4 μg (18 IU)
Mushrooms, portabella, raw: Vitamin D2: 0.3 μg (10 IU)
Mushroom powder, any species, illuminated with sunlight or artificial ultraviolet light sources
Vitamin D2, or ergocalciferol found in fungi, is synthesized from viosterol, which in turn is activated when ultraviolet light stimulates ergosterol.
PlantsAlfalfa (Medicago sativa subsp. sativa), shoot: 4.8 μg (192 IU) vitamin D2, 0.1 μg (4 IU) vitamin D3 (per 100 g).
Animal sources
Fish liver oils, such as cod liver oil, 1 Tbs. (15 ml) provides 1360 IU (90.6 IU/ml)
Fatty fish species, such as:
Catfish (wild), 85 g (3 oz) provides 425 IU (5 IU/g)
Salmon, cooked, 100 g (3.5 oz) provides 360 IU (3.6 IU/g)
Mackerel, cooked, 100 g (3.5 oz), 345 IU (3.45 IU/g)
Sardines, canned in oil, drained, 50 g (1.75 oz), 250 IU (5 IU/g)
Tuna, canned in oil, 100 g (3.5 oz), 235 IU (2.35 IU/g)
Eel, cooked, 100 g (3.5 oz), 200 IU (2.00 IU/g)
A whole egg provides 20 IU if egg weighs 60 g (0.333 IU/g)
Beef liver, cooked, 100 g (3.5 oz), provides 15 IU (0.15 IU/g)