Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(21 - 30)
9.6 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
48 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
20.1 mg
(per 170 g edible portion)
Mackerel (baked)
7.5 mg
(per 65 g edible portion)
Spanish mackerel (baked)
8.8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1.1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
44.9 mg
(per 720 g edible portion)
Mackerel (raw)
10.3 mg
(per 152 g edible portion)
Japanese pilchard (baked)
2.6 mg
(per 30 g edible portion)
Mezashi (raw)
97.9 mg
(per 960 g edible portion)
Pink salmon (baked)
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