Fishes and Shellfishes Low in Vitamin B3 (Niacin) (161st - 180th) (per 100 g edible portion)

• Yellow sea bream (raw)
  
  2.8 mg
• Japanese bluefish (boiled)
  
  2.8 mg
• Atka mackerel (salted)
  
  2.9 mg
• Japanese eel (cultured, raw)
  
  3 mg
• Filefish (raw)
  
  3 mg
• Croaker (baked)
  
  3 mg
• Pacific saury (mirinboshi)
  
  3 mg
• Sandfish (raw)
  
  3 mg
• Lamprey (raw)
  
  3 mg
• Ayu sweetfish (wild, raw)
  
  3.1 mg
• Shirasuboshi (mild dried)
  
  3.1 mg
• Brown sole (baked)
  
  3.1 mg
• Carp (cultured, boiled)
  
  3.1 mg
• Tilapia (raw)
  
  3.1 mg
• Atka mackerel (hirakiboshi)
  
  3.1 mg
• Common Japanese conger (raw)
  
  3.2 mg
• Ocellated octopus (raw)
  
  3.2 mg
• Japanese sand lance (niboshi)
  
  3.3 mg
• Lizardfish (raw)
  
  3.3 mg
• Carp (cultured, raw)
  
  3.3 mg