Foods High in Vitamin B3 (Niacin) (541st - 560th) (per 100 g edible portion)

• Kuroawabitake (raw)
  
  2.9 mg
• Kogomi (spears, raw)
  
  2.9 mg
• Rice, Cooked upland rice (brown rice)
  
  2.9 mg
• Rice, Cooked paddy rice (brown rice)
  
  2.9 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  2.9 mg
• Japanese pepper (ground)
  
  2.8 mg
• Sparrow (meat, with bone and skin, raw)
  
  2.8 mg
• Japanese bluefish (boiled)
  
  2.8 mg
• Yellow sea bream (raw)
  
  2.8 mg
• Croaker (raw)
  
  2.8 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  2.8 mg
• Sage (ground)
  
  2.7 mg
• Rakugan (mugi-rakugan)
  
  2.7 mg
• Girella (raw)
  
  2.7 mg
• Striped mullet (karasumi)
  
  2.7 mg
• Japanese surfsmelt (raw)
  
  2.7 mg
• Chum salmon (mefun)
  
  2.7 mg
• Alfonsino (raw)
  
  2.7 mg
• With ovary (boiled)
  
  2.7 mg
• Common Japanese conger (steamed)
  
  2.7 mg