The amount of Foods that contain 4 mg of Vitamin B3 (Niacin) (151 - 160)

• 

  4.1 mg

  (per 80 g edible portion)

  Hatakeshimeji (raw)
  × 1
• 

  0.3 mg

  (per 5 g edible portion)

  Gyokuro (tea)
  × 13.3
• 

  1.2 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 3.3
• 

  10.2 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  × 0.4
• 

  6.6 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.6
• 

  5 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 0.8
• 

  5.7 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 0.7
• 

  39.3 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 0.1
• 

  3.9 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 1
• 

  10.8 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.4