Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(191 - 200)
1.3 mg
(per 90 g edible portion)
Pacific cod (raw)
0.3 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0.2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1.2 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
0.1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
-
(per 10 g edible portion)
Northern shrimp (raw)
0.4 mg
(per 100 g edible portion)
Hard clam (raw)
0.1 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0.4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.1 mg
(per 50 g edible portion)
Freshwater clam (raw)
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