Vitamin B3 (Niacin) Content of Foods
(31 - 40)
0.9 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.3 mg
(per 2 g edible portion)
Paprica (ground)
2.6 mg
(per 25 g edible portion)
Mezashi (baked)
0.4 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
6.3 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
9.6 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
48 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
11.9 mg
(per 100 g edible portion)
Whale (meat, lean, raw)
5.6 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
3 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
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