Foods Low in Vitamin B3 (Niacin) (1641st - 1660th) (per 100 g edible portion)

• Japanese common squid (baked)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  6 mg
• Swine, Offal (heart, raw)
  
  6 mg
• Swine, Offal (kidney, raw)
  
  6 mg
• Chicken, Offal (heart, raw)
  
  6 mg
• Gyokuro (tea)
  
  6 mg
• Hatakeshimeji (raw)
  
  6.1 mg
• Yanagimatsutake (raw)
  
  6.1 mg
• Green laver (dried)
  
  6.1 mg
• Atlantic horse mackerel (raw)
  
  6.1 mg
• Snow crab (boiled)
  
  6.1 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  6.1 mg
• Atlantic horse mackerel (baked)
  
  6.2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6.2 mg
• Blue sprat (raw)
  
  6.2 mg
• Chum salmon (aramaki raw)
  
  6.2 mg
• Pacific saury (canned product, kabayaki)
  
  6.2 mg
• Inobuta (meat, lean and fat, raw)
  
  6.2 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  6.2 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6.2 mg