The amount of Fishes and Shellfishes that contain 14 mg of Vitamin B3 (Niacin) (31 - 40)

• 

  18.2 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 0.8
• 

  9.1 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 1.5
• 

  1 mg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 14
• 

  21.6 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 0.6
• 

  1 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 14
• 

  7.6 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in brine)
  × 1.8
• 

  256.5 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.05
• 

  8.6 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 1.6
• 

  65.5 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.2
• 

  1.8 mg

  (per 20 g edible portion)

  Squid, Processed product (seasoned and smoked)
  × 7.8