The amount of Fishes and Shellfishes that contain 16 mg of Vitamin B3 (Niacin) (101 - 110)

• 

  0.5 mg

  (per 10 g edible portion)

  Japanese sand lance (raw)
  × 32
• 

  2.7 mg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 5.9
• 

  4.7 mg

  (per 230 g edible portion)

  Bar-tailed flathead (raw)
  × 3.4
• 

  4.1 mg

  (per 150 g edible portion)

  Barracuda (raw)
  × 3.9
• 

  0.4 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 40
• 

  6 mg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 2.7
• 

  2.1 mg

  (per 145 g edible portion)

  Blue crab (raw)
  × 7.6
• 

  0.3 mg

  (per 6 g edible portion)

  Loach (boiled)
  × 53.3
• 

  2.3 mg

  (per 90 g edible portion)

  Barracuda (baked)
  × 7
• 

  7.8 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 2.1