Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(111 - 120)
0.2 mg
(per 6 g edible portion)
Loach (raw)
3.1 mg
(per 140 g edible portion)
Pacific cod (dried split)
3.4 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
3.4 mg
(per 155 g edible portion)
Three-line grunt (raw)
1.4 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
3.1 mg
(per 80 g edible portion)
Hairtail (raw)
12.3 mg
(per 700 g edible portion)
Japanese seaperch (raw)
1.6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
2.5 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
3 mg
(per 80 g edible portion)
Conger pike (raw)
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