The amount of Fishes and Shellfishes that contain 5 mg of Vitamin B3 (Niacin) (191 - 200)

• 

  1.3 mg

  (per 90 g edible portion)

  Pacific cod (raw)
  × 3.8
• 

  0.3 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 16.7
• 

  0.2 mg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 25
• 

  1.2 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 4.2
• 

  0.1 mg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 50
• 

  0.4 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 12.5
• 

  0.1 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 50
• 

  0.4 mg

  (per 38 g edible portion)

  Adductor muscle (canned in brine)
  × 12.5
• 

  0.1 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 50
• 

  0.3 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 16.7