Foods Low in Vitamin B3 (Niacin) (1761st - 1780th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  8.5 mg
• Mackerel, Processed product (hirakiboshi)
  
  8.5 mg
• Rabbit (meat, lean, raw)
  
  8.5 mg
• Brittles
  
  8.5 mg
• Mustard (powder)
  
  8.5 mg
• Ayu sweetfish (wild, viscera, baked)
  
  8.6 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  8.6 mg
• Chum salmon (baked)
  
  8.7 mg
• Masu salmon (raw)
  
  8.8 mg
• Tuna, Canned product (flaked light meat in oil)
  
  8.8 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  8.8 mg
• Mirinboshi (japanese pilchard)
  
  8.9 mg
• Squid, Processed product (saki-ika)
  
  8.9 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  8.9 mg
• Honshimeji (raw)
  
  9 mg
• Dolphinfish (raw)
  
  9 mg
• Squid, Processed product (seasoned and smoked)
  
  9 mg
• Maitake (raw)
  
  9.1 mg
• Yellowtail (young, cultured, raw)
  
  9.1 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  9.2 mg