Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(71 - 80)
4 mg
(per 90 g edible portion)
Horse mackerel (baked)
5 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
6.2 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
7.4 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0.3 mg
(per 7 g edible portion)
Blue sprat (raw)
6.2 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
12.9 mg
(per 470 g edible portion)
Snow crab (boiled)
6.6 mg
(per 110 g edible portion)
Japanese common squid (baked)
5 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
5.7 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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