Fishes and Shellfishes Low in Vitamin B3 (Niacin) (321st - 340th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in brine)
  
  8.5 mg
• Sockeye salmon (smoked)
  
  8.5 mg
• Mackerel, Processed product (hirakiboshi)
  
  8.5 mg
• Ayu sweetfish (wild, viscera, baked)
  
  8.6 mg
• Chum salmon (baked)
  
  8.7 mg
• Masu salmon (raw)
  
  8.8 mg
• Tuna, Canned product (flaked light meat in oil)
  
  8.8 mg
• Mirinboshi (japanese pilchard)
  
  8.9 mg
• Squid, Processed product (saki-ika)
  
  8.9 mg
• Dolphinfish (raw)
  
  9 mg
• Squid, Processed product (seasoned and smoked)
  
  9 mg
• Yellowtail (young, cultured, raw)
  
  9.1 mg
• Spanish mackerel (raw)
  
  9.5 mg
• Yellowtail (mature, raw)
  
  9.5 mg
• Tuna, Canned product (flaked light meat in brine)
  
  9.5 mg
• Japanese anchovy (raw)
  
  9.7 mg
• Mackerel (boiled)
  
  9.8 mg
• Bluefin tuna (fatty meat, raw)
  
  9.8 mg
• Japanese sand lance (tsukudani)
  
  10 mg
• Pacific saury (baked)
  
  10 mg