Fishes and Shellfishes High in Vitamin B3 (Niacin) (61st - 80th) (per 100 g edible portion)

• Mirinboshi (japanese pilchard)
  
  8.9 mg
• Tuna, Canned product (flaked light meat in oil)
  
  8.8 mg
• Masu salmon (raw)
  
  8.8 mg
• Chum salmon (baked)
  
  8.7 mg
• Ayu sweetfish (wild, viscera, baked)
  
  8.6 mg
• Mackerel, Processed product (hirakiboshi)
  
  8.5 mg
• Sockeye salmon (smoked)
  
  8.5 mg
• Japanese pilchard, Canned product (in brine)
  
  8.5 mg
• Striped jack (cultured, raw)
  
  8.3 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  8.2 mg
• Mirinboshi (anchovy)
  
  8.2 mg
• Tatamiiwashi
  
  8.2 mg
• Japanese pilchard (raw)
  
  8.2 mg
• Chinook salmon (baked)
  
  8.1 mg
• Atlantic salmon (cultured, baked)
  
  8.1 mg
• Snow crab (raw)
  
  8 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  8 mg
• Mackerel (canned products, in brine)
  
  8 mg
• Pink salmon (raw)
  
  8 mg
• Amberjack (raw)
  
  8 mg