Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(41 - 50)
1.3 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
7 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
7.7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
15.9 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
5.5 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
27.6 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
2.9 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
6.2 mg
(per 152 g edible portion)
Japanese pilchard (raw)
15.1 mg
(per 186 g edible portion)
Chinook salmon (baked)
12 mg
(per 500 g edible portion)
Snow crab (raw)
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