The amount of Meats that contain 4 mg of Vitamin B3 (Niacin) (101 - 110)

• 

  9.4 mg

  (per 230 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  × 0.4
• 

  0.4 mg

  (per 10 g edible portion)

  Swine, Shoulder
  × 10
• 

  2.4 mg

  (per 60 g edible portion)

  Swine, Pork, large type breed (boston butt, lean, raw)
  × 1.7
• 

  4.5 mg

  (per 113 g edible portion)

  Cattle, Imported beef (rump, lean and fat, raw)
  × 0.9
• 

  7.3 mg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 0.5
• 

  6.7 mg

  (per 167 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  × 0.6
• 

  7.4 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  × 0.5
• 

  1.4 mg

  (per 35 g edible portion)

  Chicken, Offal (gizzard, raw)
  × 2.9
• 

  0.5 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 8
• 

  26.4 mg

  (per 696 g edible portion)

  Cattle, Imported beef (chuck loin, lean, raw)
  × 0.2