Foods High in Vitamin B3 (Niacin) (121st - 140th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  8.4 mg
• Striped jack (cultured, raw)
  
  8.3 mg
• Guinea fowl (meat, without skin, raw)
  
  8.2 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  8.2 mg
• Mirinboshi (anchovy)
  
  8.2 mg
• Tatamiiwashi
  
  8.2 mg
• Japanese pilchard (raw)
  
  8.2 mg
• Peanut (immature beans, boiled)
  
  8.2 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  8.1 mg
• Chinook salmon (baked)
  
  8.1 mg
• Atlantic salmon (cultured, baked)
  
  8.1 mg
• Eringii (raw)
  
  8.1 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  8 mg
• Deer (meat, lean, raw)
  
  8 mg
• Snow crab (raw)
  
  8 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  8 mg
• Mackerel (canned products, in brine)
  
  8 mg
• Pink salmon (raw)
  
  8 mg
• Amberjack (raw)
  
  8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  8 mg