In ruminants, circulating vitamin D levels may be influenced by photoperiod, nutrition, physiological stage, ambient temperature, attitude and season, whereas, in meat, vitamin D content may be impacted by vitamin D status of animal, ageing and cooking. The information on nutritional value of camel milk and meat is largely available, but, there are very few reports evaluating the vitamin D levels and their variations in blood and these products in the dromedary camel. In this context, this review proposes a gathering of cur-rent knowledge about the vitamin D in this species and discusses findings considering those obtained in other mammal animals.