The amount of Fishes and Shellfishes that contain 5 mg of Vitamin B3 (Niacin) (41 - 50)

• 

  1.3 mg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 3.8
• 

  7 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked light meat in oil)
  × 0.7
• 

  7.7 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.6
• 

  15.9 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 0.3
• 

  5.5 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 0.9
• 

  27.6 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.2
• 

  2.9 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 1.7
• 

  6.2 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 0.8
• 

  15.1 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 0.3
• 

  12 mg

  (per 500 g edible portion)

  Snow crab (raw)
  × 0.4