Fishes and Shellfishes Low in Vitamin B3 (Niacin) (201st - 220th) (per 100 g edible portion)

• Masu trout (cultured, raw)
  
  3.8 mg
• Tiger prawn (cultured, raw)
  
  3.8 mg
• Amago salmon (cultured, raw)
  
  3.9 mg
• Ayu sweetfish (wild, baked)
  
  3.9 mg
• Japanese seaperch (raw)
  
  3.9 mg
• Hairtail (raw)
  
  3.9 mg
• Ayu sweetfish (cultured, baked)
  
  4 mg
• Three-line grunt (raw)
  
  4 mg
• Japanese eel (viscera, raw)
  
  4 mg
• Pale chub (raw)
  
  4 mg
• Rainbow trout (cultured in freshwater, raw)
  
  4 mg
• Pacific saury (hirakiboshi)
  
  4 mg
• Pacific cod (dried split)
  
  4 mg
• Loach (raw)
  
  4 mg
• Pacific herring (raw)
  
  4 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  4.1 mg
• Japanese eel (kabayaki)
  
  4.1 mg
• Barracuda (baked)
  
  4.2 mg
• Loach (boiled)
  
  4.2 mg
• Blue crab (raw)
  
  4.2 mg