The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B3 (Niacin) (81 - 90)

• 

  39.3 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 0.1
• 

  3.9 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 1
• 

  10.8 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.4
• 

  11.2 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 0.4
• 

  0.3 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 13.3
• 

  57.6 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.07
• 

  11.1 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 0.4
• 

  31.8 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.1
• 

  3.2 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 1.3
• 

  5 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 0.8