The amount of Fishes and Shellfishes that contain 20 mg of Vitamin B3 (Niacin) (61 - 70)

• 

  8.1 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 2.5
• 

  9.1 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 2.2
• 

  9.2 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 2.2
• 

  14.1 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 1.4
• 

  5.9 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 3.4
• 

  1.1 mg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 18.2
• 

  4 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 5
• 

  18.3 mg

  (per 430 g edible portion)

  Flying fish (raw)
  × 1.1
• 

  7.4 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 2.7
• 

  45.7 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 0.4