The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (31 - 40)

• 

  0.9 mg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 22.2
• 

  0.3 mg

  (per 2 g edible portion)

  Paprica (ground)
  × 66.7
• 

  2.6 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 7.7
• 

  0.4 mg

  (per 3 g edible portion)

  Purple laver (seasoned and toasted)
  × 50
• 

  6.3 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 3.2
• 

  9.6 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in oil)
  × 2.1
• 

  48 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.4
• 

  11.9 mg

  (per 100 g edible portion)

  Whale (meat, lean, raw)
  × 1.7
• 

  5.6 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 3.6
• 

  3 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 6.7