Foods High in Vitamin B3 (Niacin) (341st - 360th) (per 100 g edible portion)

• Pacific herring (hirakiboshi)
  
  4.7 mg
• Pacific herring (migaki-nishin)
  
  4.7 mg
• Crimson sea bream (raw)
  
  4.7 mg
• Butterfish (raw)
  
  4.7 mg
• Horse mackerel (hirakiboshi, baked)
  
  4.7 mg
• Nameko (boiled)
  
  4.7 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  4.6 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  4.6 mg
• Cattle, Imported beef (rump, lean, raw)
  
  4.6 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  4.6 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  4.6 mg
• Sea cucumber (konowata)
  
  4.6 mg
• Adductor muscle (niboshi)
  
  4.6 mg
• Japanese sand lance (raw)
  
  4.6 mg
• Kiriboshi-daikon
  
  4.6 mg
• Chicken, Offal (liver, raw)
  
  4.5 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  4.5 mg
• Swine, Offal (tongue, raw)
  
  4.5 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  4.5 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  4.5 mg