The amount of Fishes and Shellfishes that contain 9 mg of Vitamin B3 (Niacin) (181 - 190)

• 

  1.8 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 5
• 

  0.4 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 22.5
• 

  0.5 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 18
• 

  0.2 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 45
• 

  0.3 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 30
• 

  0.2 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 45
• 

  0.3 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 30
• 

  0.1 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 90
• 

  0.2 mg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 45
• 

  0.7 mg

  (per 50 g edible portion)

  Pacific cod (baked)
  × 12.9