Foods Low in Vitamin B3 (Niacin) (1621st - 1640th) (per 100 g edible portion)

• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  5.7 mg
• Swine, Ham (shoulder)
  
  5.7 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  5.7 mg
• Wheat, Whole grain (imported, hard, raw)
  
  5.8 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  5.8 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  5.8 mg
• Cattle, Offal (heart, raw)
  
  5.8 mg
• Horse (meat, lean, raw)
  
  5.8 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  5.8 mg
• Japanese quail (meat, with skin, raw)
  
  5.8 mg
• Numerisugitake (raw)
  
  5.9 mg
• Mackerel (canned products, miso-ni)
  
  5.9 mg
• Ocellate puffer (cultured, raw)
  
  5.9 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  5.9 mg
• Sorghum (whole grain, raw)
  
  6 mg
• Pink salmon (canned in brine)
  
  6 mg
• Sockeye salmon (raw)
  
  6 mg
• Red sea bream (wild, raw)
  
  6 mg
• Red sea bream (cultured, baked)
  
  6 mg
• Bastard halibut (cultured, raw)
  
  6 mg