Foods High in Vitamin B3 (Niacin) (421st - 440th) (per 100 g edible portion)

• Chicken, Offal (gizzard, raw)
  
  3.9 mg
• Cattle, Offal (tongue, raw)
  
  3.9 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  3.9 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  3.9 mg
• Hairtail (raw)
  
  3.9 mg
• Japanese seaperch (raw)
  
  3.9 mg
• Ayu sweetfish (wild, baked)
  
  3.9 mg
• Amago salmon (cultured, raw)
  
  3.9 mg
• Wasp (maggot, canned with seasoning)
  
  3.8 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  3.8 mg
• Aigamo (meat, with skin, raw)
  
  3.8 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  3.8 mg
• Swine, Ham (pressed)
  
  3.8 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  3.8 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  3.8 mg
• Tiger prawn (cultured, raw)
  
  3.8 mg
• Masu trout (cultured, raw)
  
  3.8 mg
• Conger pike (raw)
  
  3.8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  3.8 mg
• Shiitake, Nama-shiitake (raw)
  
  3.8 mg