Foods Low in Vitamin B3 (Niacin) (1701st - 1720th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  7 mg
• Turkey (meat, without skin, raw)
  
  7 mg
• Curry powder
  
  7 mg
• Buckwheat flour (outer layer)
  
  7.1 mg
• Pacific halibut (raw)
  
  7.1 mg
• Chum salmon (shiozake)
  
  7.1 mg
• Flying fish (raw)
  
  7.1 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  7.1 mg
• Sockeye salmon (baked)
  
  7.2 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  7.2 mg
• Chili powder
  
  7.2 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  7.3 mg
• Shirasuboshi (semi-dried)
  
  7.4 mg
• Coho salmon (cultured, baked)
  
  7.4 mg
• Atlantic salmon (cultured, raw)
  
  7.4 mg
• Mackerel (canned productswith seasoning)
  
  7.4 mg
• Barracouta (raw)
  
  7.5 mg
• Barley, Roasted flour
  
  7.6 mg
• Perilla seed (dried)
  
  7.6 mg
• Japanese pilchard (boiled)
  
  7.6 mg