Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(61 - 70)
8.1 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
9.1 mg
(per 120 g edible portion)
Silver warehou (raw)
9.2 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
14.1 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
5.9 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
1.1 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
4 mg
(per 55 g edible portion)
Sockeye salmon (baked)
18.3 mg
(per 430 g edible portion)
Flying fish (raw)
7.4 mg
(per 150 g edible portion)
Pacific saury (raw)
45.7 mg
(per 960 g edible portion)
Pink salmon (salted)
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