Foods High in Vitamin B3 (Niacin) (181st - 200th) (per 100 g edible portion)

• Purple puffer (raw)
  
  7 mg
• Pacific saury (raw)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Oyster mushroom (boiled)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  6.9 mg
• Swordfish (raw)
  
  6.9 mg
• Usuhiratake (raw)
  
  6.9 mg
• Chicken, Offal (skin, breast, raw)
  
  6.8 mg
• Swine (liver paste)
  
  6.8 mg
• Pink salmon (salted)
  
  6.8 mg
• Horse mackerel (baked)
  
  6.8 mg
• Winter mushroom (raw)
  
  6.8 mg
• Goat (meat, lean, raw)
  
  6.7 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  6.7 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  6.7 mg
• Rainbow trout (cultured in sea, baked)
  
  6.7 mg
• Chum salmon (raw)
  
  6.7 mg
• Sunflower seed (oil-roasted and salted)
  
  6.7 mg
• Swine, Ham (loin)
  
  6.6 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  6.6 mg