Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(101 - 110)
0.5 mg
(per 10 g edible portion)
Japanese sand lance (raw)
2.7 mg
(per 60 g edible portion)
Fish paste product (tsumire)
4.7 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
4.1 mg
(per 150 g edible portion)
Barracuda (raw)
0.4 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
6 mg
(per 190 g edible portion)
Japanese common squid (raw)
2.1 mg
(per 145 g edible portion)
Blue crab (raw)
0.3 mg
(per 6 g edible portion)
Loach (boiled)
2.3 mg
(per 90 g edible portion)
Barracuda (baked)
7.8 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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