Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(181 - 190)
1.8 mg
(per 120 g edible portion)
Abalone (shiokara)
0.4 mg
(per 25 g edible portion)
Pacific cod (milt)
0.5 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.2 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
0.3 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0.2 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.3 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0.1 mg
(per 26 g edible portion)
Mussel (raw)
0.2 mg
(per 40 g edible portion)
Short-necked clam (raw)
0.7 mg
(per 50 g edible portion)
Pacific cod (baked)
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