Fishes and Shellfishes Low in Vitamin B3 (Niacin) (61st - 80th) (per 100 g edible portion)

• Ivory shell (raw)
  
  1.3 mg
• Cuttlefish (raw)
  
  1.3 mg
• Firefly squid (tsukudani)
  
  1.3 mg
• Pacific cod (raw)
  
  1.4 mg
• Pacific cod (baked)
  
  1.4 mg
• Pacific herring (ovary, raw)
  
  1.4 mg
• Yellowfin goby (raw)
  
  1.4 mg
• Short-necked clam (raw)
  
  1.4 mg
• Mussel (raw)
  
  1.4 mg
• Japanese scallop (cultured, raw)
  
  1.4 mg
• Oyster (cultured, raw)
  
  1.4 mg
• Sea urchin (tsubu-uni)
  
  1.4 mg
• Antarctic krill (boiled)
  
  1.4 mg
• Tile fish (raw)
  
  1.5 mg
• Anglerfish (liver, raw)
  
  1.5 mg
• Japanese sculpin (raw)
  
  1.5 mg
• Kingklip (raw)
  
  1.5 mg
• Atlantic capelin (semi-dried, raw)
  
  1.5 mg
• Pacific cod (milt)
  
  1.5 mg
• Abalone (shiokara)
  
  1.5 mg