The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B3 (Niacin) (111 - 120)

• 

  0.2 mg

  (per 6 g edible portion)

  Loach (raw)
  × 20
• 

  3.1 mg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 1.3
• 

  3.4 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 1.2
• 

  3.4 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 1.2
• 

  1.4 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 2.9
• 

  3.1 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 1.3
• 

  12.3 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 0.3
• 

  1.6 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 2.5
• 

  2.5 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 1.6
• 

  3 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 1.3