Fishes and Shellfishes High in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  7 mg
• Squid, Processed product (kiriika-ameni)
  
  7 mg
• Lamprey (dried)
  
  7 mg
• Purple puffer (raw)
  
  7 mg
• Pacific saury (raw)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Swordfish (raw)
  
  6.9 mg
• Pink salmon (salted)
  
  6.8 mg
• Horse mackerel (baked)
  
  6.8 mg
• Rainbow trout (cultured in sea, baked)
  
  6.7 mg
• Chum salmon (raw)
  
  6.7 mg
• Chum salmon (boiled)
  
  6.6 mg
• Atlantic mackerel (raw)
  
  6.5 mg
• Rainbow trout (cultured in sea, raw)
  
  6.5 mg
• Spangled emperor (raw)
  
  6.4 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  6.3 mg
• Pacific saury (canned product, kabayaki)
  
  6.2 mg
• Chum salmon (aramaki raw)
  
  6.2 mg
• Blue sprat (raw)
  
  6.2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6.2 mg