Vitamin B3 (Niacin) Content of Fishes and Shellfishes
(Initial J)
1.7 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1.7 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
6.6 mg
(per 110 g edible portion)
Japanese common squid (baked)
6 mg
(per 125 g edible portion)
Japanese common squid (boiled)
6 mg
(per 190 g edible portion)
Japanese common squid (raw)
7.8 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.2 mg
(per 10 g edible portion)
Japanese icefish (raw)
10.3 mg
(per 152 g edible portion)
Japanese pilchard (baked)
9.2 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
<
1
2
3
>
