Fishes and Shellfishes Low in Vitamin B3 (Niacin) (221st - 240th) (per 100 g edible portion)

• Japanese common squid (raw)
  
  4.2 mg
• Black-tipped fusilier (raw)
  
  4.3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  4.3 mg
• Barracuda (raw)
  
  4.5 mg
• Bar-tailed flathead (raw)
  
  4.5 mg
• Striped mullet (raw)
  
  4.5 mg
• Tiger prawn (cultured, boiled)
  
  4.5 mg
• Firefly squid (seasoned and smoked)
  
  4.5 mg
• Fish paste product (tsumire)
  
  4.5 mg
• Japanese sand lance (raw)
  
  4.6 mg
• Adductor muscle (niboshi)
  
  4.6 mg
• Sea cucumber (konowata)
  
  4.6 mg
• Horse mackerel (hirakiboshi, baked)
  
  4.7 mg
• Butterfish (raw)
  
  4.7 mg
• Crimson sea bream (raw)
  
  4.7 mg
• Pacific herring (migaki-nishin)
  
  4.7 mg
• Pacific herring (hirakiboshi)
  
  4.7 mg
• Atlantic horse mackerel (boiled)
  
  4.8 mg
• Japanese common squid (boiled)
  
  4.8 mg
• Japanese parrot fish (raw)
  
  4.9 mg