Foods Low in Vitamin B3 (Niacin) (1801st - 1820th) (per 100 g edible portion)

• Masu salmon (baked)
  
  10.3 mg
• Japanese pilchard (baked)
  
  10.4 mg
• Striped marlin (raw)
  
  10.4 mg
• Mackerel (raw)
  
  10.4 mg
• Wakame, Dried product (dried)
  
  10.5 mg
• Chicken, Broiler meat (sasami, boiled)
  
  10.5 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  10.6 mg
• Oyster mushroom (raw)
  
  10.7 mg
• Southern bluefin tuna (fatty meat, raw)
  
  10.8 mg
• Japanese sand lance (ameni)
  
  11 mg
• Southern bluefin tuna (lean meat, raw)
  
  11 mg
• Tuna, Canned product (flaked white meat in brine)
  
  11 mg
• Chicken, Fowl meat (sasami, raw)
  
  11 mg
• Red pepper (ground)
  
  11.3 mg
• Spanish mackerel (baked)
  
  11.5 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  11.6 mg
• Purple laver (toasted)
  
  11.7 mg
• Parsley (dried)
  
  11.7 mg
• Purple laver (dried)
  
  11.8 mg
• Mackerel (baked)
  
  11.8 mg