The amount of Fishes and Shellfishes that contain 5 mg of Vitamin B3 (Niacin) (71 - 80)

• 

  4 mg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 1.3
• 

  5 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 1
• 

  6.2 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 0.8
• 

  7.4 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 0.7
• 

  0.3 mg

  (per 7 g edible portion)

  Blue sprat (raw)
  × 16.7
• 

  6.2 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 0.8
• 

  12.9 mg

  (per 470 g edible portion)

  Snow crab (boiled)
  × 0.4
• 

  6.6 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.8
• 

  5 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 1
• 

  5.7 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 0.9