Fishes and Shellfishes High in Vitamin B3 (Niacin) (201st - 220th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  3.5 mg
• Japanese dace (raw)
  
  3.5 mg
• Ayu sweetfish (cultured, raw)
  
  3.5 mg
• Pond smelt (tsukudani)
  
  3.4 mg
• Char (cultured, raw)
  
  3.4 mg
• Squid, Processed product (shiokara)
  
  3.3 mg
• Abalone (steamed and dried)
  
  3.3 mg
• Sole (raw)
  
  3.3 mg
• Carp (cultured, raw)
  
  3.3 mg
• Lizardfish (raw)
  
  3.3 mg
• Japanese sand lance (niboshi)
  
  3.3 mg
• Ocellated octopus (raw)
  
  3.2 mg
• Common Japanese conger (raw)
  
  3.2 mg
• Atka mackerel (hirakiboshi)
  
  3.1 mg
• Tilapia (raw)
  
  3.1 mg
• Carp (cultured, boiled)
  
  3.1 mg
• Brown sole (baked)
  
  3.1 mg
• Shirasuboshi (mild dried)
  
  3.1 mg
• Ayu sweetfish (wild, raw)
  
  3.1 mg
• Lamprey (raw)
  
  3 mg