Fishes and Shellfishes Low in Vitamin B3 (Niacin) (181st - 200th) (per 100 g edible portion)

• Sole (raw)
  
  3.3 mg
• Abalone (steamed and dried)
  
  3.3 mg
• Squid, Processed product (shiokara)
  
  3.3 mg
• Char (cultured, raw)
  
  3.4 mg
• Pond smelt (tsukudani)
  
  3.4 mg
• Ayu sweetfish (cultured, raw)
  
  3.5 mg
• Japanese dace (raw)
  
  3.5 mg
• Japanese eel (shirayaki)
  
  3.5 mg
• Pacific saury (canned product, with seasoning)
  
  3.5 mg
• Japanese argentine (raw)
  
  3.5 mg
• Sakura shrimp (niboshi)
  
  3.5 mg
• Spear squid (raw)
  
  3.5 mg
• Silver pomfret (raw)
  
  3.6 mg
• Pond smelt (ameni)
  
  3.6 mg
• Tiger prawn (cultured, baked)
  
  3.6 mg
• Horse mackerel (hirakiboshi, raw)
  
  3.7 mg
• Black scraper (raw)
  
  3.7 mg
• Yellowstriped butterfish (raw)
  
  3.7 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3.8 mg
• Conger pike (raw)
  
  3.8 mg