Fishes and Shellfishes Low in Vitamin B3 (Niacin) (361st - 380th) (per 100 g edible portion)

• Blue marlin (raw)
  
  13.5 mg
• Big-eye tuna (raw)
  
  13.5 mg
• Squid, Processed product (surume)
  
  14.1 mg
• Bluefin tuna (lean meat, raw)
  
  14.2 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  15 mg
• Skipjack, Canned product (flaked meat in oil)
  
  15 mg
• Mackerel (saba-bushi)
  
  15 mg
• Brownstriped mackerel scad (raw)
  
  15.2 mg
• Japanese pilchard (maruboshi)
  
  15.6 mg
• Brownstriped mackerel scad (baked)
  
  16 mg
• Brownstriped mackerel scad (kusaya)
  
  16 mg
• Big-eye sardine (maruboshi)
  
  16.2 mg
• Frigate mackerel (raw)
  
  16.2 mg
• Skipjack, Processed product (namari)
  
  16.3 mg
• Japanese anchovy (niboshi)
  
  16.5 mg
• Japanese anchovy (tazukuri)
  
  17 mg
• Skipjack, Processed product (kakuni)
  
  17 mg
• Yellowfin tuna (raw)
  
  17.5 mg
• Skipjack (caught in autumn, raw)
  
  18 mg
• Skipjack (caught in spring, raw)
  
  19 mg