The amount of Fishes and Shellfishes that contain 12 mg of Vitamin B3 (Niacin) (21 - 30)

• 

  9.6 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 1.3
• 

  48 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.3
• 

  20.1 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 0.6
• 

  7.5 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 1.6
• 

  8.8 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 1.4
• 

  1.1 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 10.9
• 

  44.9 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 0.3
• 

  10.3 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 1.2
• 

  2.6 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 4.6
• 

  97.9 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.1