Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(31 - 40)
18.2 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
9.1 mg
(per 130 g edible portion)
Pacific saury (baked)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
21.6 mg
(per 220 g edible portion)
Mackerel (boiled)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
7.6 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
256.5 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
8.6 mg
(per 90 g edible portion)
Spanish mackerel (raw)
65.5 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
1.8 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
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