Foods Low in Vitamin B3 (Niacin) (1821st - 1840th) (per 100 g edible portion)

• Cattle, Beef product (beefjerky)
  
  11.8 mg
• Chicken, Broiler meat (sasami, raw)
  
  11.8 mg
• Whale (meat, lean, raw)
  
  11.9 mg
• Tamogitake (raw)
  
  12 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  12 mg
• Mackerel, Processed product (shiosaba)
  
  12 mg
• Tuna, Canned product (flaked white meat in oil)
  
  12 mg
• Japanese pilchard (namaboshi)
  
  12.1 mg
• Purple laver (seasoned and toasted)
  
  12.2 mg
• Mezashi (baked)
  
  12.2 mg
• Paprica (ground)
  
  12.5 mg
• Blue sprat (seasoned and dried)
  
  13.4 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  13.5 mg
• Blue marlin (raw)
  
  13.5 mg
• Big-eye tuna (raw)
  
  13.5 mg
• Cattle, Offal (liver, raw)
  
  13.5 mg
• Swine (roast pork)
  
  13.5 mg
• Red pepper (fruit, dried)
  
  14 mg
• Swine, Offal (liver, raw)
  
  14 mg
• Squid, Processed product (surume)
  
  14.1 mg