Foods Low in Vitamin B3 (Niacin) (1841st - 1860th) (per 100 g edible portion)

• Bluefin tuna (lean meat, raw)
  
  14.2 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  15 mg
• Skipjack, Canned product (flaked meat in oil)
  
  15 mg
• Mackerel (saba-bushi)
  
  15 mg
• Brownstriped mackerel scad (raw)
  
  15.2 mg
• Chicken, Broiler meat (sasami, baked)
  
  15.5 mg
• Japanese pilchard (maruboshi)
  
  15.6 mg
• Mukade-nori (salted, desalted)
  
  16 mg
• Brownstriped mackerel scad (baked)
  
  16 mg
• Brownstriped mackerel scad (kusaya)
  
  16 mg
• Peanut (peanut butter)
  
  16.2 mg
• Big-eye sardine (maruboshi)
  
  16.2 mg
• Frigate mackerel (raw)
  
  16.2 mg
• Skipjack, Processed product (namari)
  
  16.3 mg
• Japanese anchovy (niboshi)
  
  16.5 mg
• Shiitake, Hoshi-shiitake (dried)
  
  16.8 mg
• Peanut (dried)
  
  17 mg
• Peanut (roasted)
  
  17 mg
• Peanut (oil-roasted and salted)
  
  17 mg
• Japanese anchovy (tazukuri)
  
  17 mg