Vitamin B3 (Niacin) Content of Foods (151 - 160)

4.1 mg

(per 80 g edible portion)
Hatakeshimeji (raw)
0.3 mg

(per 5 g edible portion)
Gyokuro (tea)
1.2 mg

(per 20 g edible portion)
Swine, Offal (heart, raw)
10.2 mg

(per 170 g edible portion)
Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
6.6 mg

(per 110 g edible portion)
Japanese common squid (baked)
5 mg

(per 150 g edible portion)
Bastard halibut (cultured, raw)
5.7 mg

(per 95 g edible portion)
Red sea bream (cultured, baked)
39.3 mg

(per 1310 g edible portion)
Red sea bream (wild, raw)
3.9 mg

(per 65 g edible portion)
Sockeye salmon (raw)
10.8 mg

(per 180 g edible portion)
Pink salmon (canned in brine)

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