Foods Low in Vitamin B3 (Niacin) (1781st - 1800th) (per 100 g edible portion)

• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  9.3 mg
• Duck, wild (meat, without skin, raw)
  
  9.3 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  9.4 mg
• Wakame, Dried product (ita-wakame)
  
  9.5 mg
• Spanish mackerel (raw)
  
  9.5 mg
• Yellowtail (mature, raw)
  
  9.5 mg
• Tuna, Canned product (flaked light meat in brine)
  
  9.5 mg
• Japanese anchovy (raw)
  
  9.7 mg
• Mackerel (boiled)
  
  9.8 mg
• Bluefin tuna (fatty meat, raw)
  
  9.8 mg
• Swine, Ham (uncooked ham, fresh)
  
  9.9 mg
• Pigeon (meat, without skin, raw)
  
  9.9 mg
• Peanut (immature beans, raw)
  
  10 mg
• Sea lettuce (dried)
  
  10 mg
• Japanese sand lance (tsukudani)
  
  10 mg
• Pacific saury (baked)
  
  10 mg
• Black tea (tea)
  
  10 mg
• Yellowtail (mature, baked)
  
  10.1 mg
• Pink salmon (baked)
  
  10.2 mg
• Mezashi (raw)
  
  10.3 mg