Fishes and Shellfishes High in Vitamin B3 (Niacin) (141st - 160th) (per 100 g edible portion)

• Horse mackerel (boiled)
  
  5.2 mg
• Dried flounder
  
  5.1 mg
• Fish paste product (fish sausage)
  
  5 mg
• Fish paste product (fish ham)
  
  5 mg
• Shrimp, Processed product (tsukudani)
  
  5 mg
• Gurnard (raw)
  
  5 mg
• Bastard halibut (wild, raw)
  
  5 mg
• Pacific herring (smoked)
  
  5 mg
• Japanese parrot fish (raw)
  
  4.9 mg
• Japanese common squid (boiled)
  
  4.8 mg
• Atlantic horse mackerel (boiled)
  
  4.8 mg
• Pacific herring (hirakiboshi)
  
  4.7 mg
• Pacific herring (migaki-nishin)
  
  4.7 mg
• Crimson sea bream (raw)
  
  4.7 mg
• Butterfish (raw)
  
  4.7 mg
• Horse mackerel (hirakiboshi, baked)
  
  4.7 mg
• Sea cucumber (konowata)
  
  4.6 mg
• Adductor muscle (niboshi)
  
  4.6 mg
• Japanese sand lance (raw)
  
  4.6 mg
• Fish paste product (tsumire)
  
  4.5 mg