Foods Low in Vitamin B3 (Niacin) (1741st - 1760th) (per 100 g edible portion)
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Pink salmon (raw)
8 mg
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Mackerel (canned products, in brine)
8 mg
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Tuna, Canned product (flaked meat with seasoning)
8 mg
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Snow crab (raw)
8 mg
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Deer (meat, lean, raw)
8 mg
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Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
8 mg
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Eringii (raw)
8.1 mg
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Atlantic salmon (cultured, baked)
8.1 mg
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Chinook salmon (baked)
8.1 mg
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Swine, Pork, medium type breed (inside ham, lean, raw)
8.1 mg
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Peanut (immature beans, boiled)
8.2 mg
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Japanese pilchard (raw)
8.2 mg
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Tatamiiwashi
8.2 mg
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Mirinboshi (anchovy)
8.2 mg
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Black scraper (ajitsuke-hirakiboshi)
8.2 mg
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Guinea fowl (meat, without skin, raw)
8.2 mg
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Striped jack (cultured, raw)
8.3 mg
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Common pheasant (meat, without skin, raw)
8.4 mg
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Chicken, Fowl meat (breast, without skin, raw)
8.4 mg
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Japanese pilchard, Canned product (in brine)
8.5 mg