Fishes and Shellfishes Low in Vitamin B3 (Niacin) (301st - 320th) (per 100 g edible portion)

• Goldstriped amberjack (raw)
  
  7.6 mg
• Chum salmon (aramaki baked)
  
  7.7 mg
• Chinook salmon (raw)
  
  7.7 mg
• Mackerel, Processed product (shimesaba)
  
  7.7 mg
• Japanese pilchard, Canned product (in oil)
  
  7.8 mg
• Big-eye sardine (raw)
  
  8 mg
• Japanese pilchard (shioiwashi)
  
  8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  8 mg
• Amberjack (raw)
  
  8 mg
• Pink salmon (raw)
  
  8 mg
• Mackerel (canned products, in brine)
  
  8 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  8 mg
• Snow crab (raw)
  
  8 mg
• Atlantic salmon (cultured, baked)
  
  8.1 mg
• Chinook salmon (baked)
  
  8.1 mg
• Japanese pilchard (raw)
  
  8.2 mg
• Tatamiiwashi
  
  8.2 mg
• Mirinboshi (anchovy)
  
  8.2 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  8.2 mg
• Striped jack (cultured, raw)
  
  8.3 mg