Fishes and Shellfishes Low in Vitamin B3 (Niacin) (341st - 360th) (per 100 g edible portion)

• Yellowtail (mature, baked)
  
  10.1 mg
• Pink salmon (baked)
  
  10.2 mg
• Mezashi (raw)
  
  10.3 mg
• Masu salmon (baked)
  
  10.3 mg
• Japanese pilchard (baked)
  
  10.4 mg
• Striped marlin (raw)
  
  10.4 mg
• Mackerel (raw)
  
  10.4 mg
• Southern bluefin tuna (fatty meat, raw)
  
  10.8 mg
• Japanese sand lance (ameni)
  
  11 mg
• Southern bluefin tuna (lean meat, raw)
  
  11 mg
• Tuna, Canned product (flaked white meat in brine)
  
  11 mg
• Spanish mackerel (baked)
  
  11.5 mg
• Mackerel (baked)
  
  11.8 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  12 mg
• Mackerel, Processed product (shiosaba)
  
  12 mg
• Tuna, Canned product (flaked white meat in oil)
  
  12 mg
• Japanese pilchard (namaboshi)
  
  12.1 mg
• Mezashi (baked)
  
  12.2 mg
• Blue sprat (seasoned and dried)
  
  13.4 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  13.5 mg