The amount of Meats that contain 4 mg of Vitamin B3 (Niacin) (41 - 50)

• 

  11.3 mg

  (per 195 g edible portion)

  Cattle, Imported beef (inside round, lean, raw)
  × 0.4
• 

  5.8 mg

  (per 100 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  × 0.7
• 

  4 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 1
• 

  5.6 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 0.7
• 

  3.5 mg

  (per 61 g edible portion)

  Swine, Pork, large type breed (outside ham, lean, raw)
  × 1.1
• 

  18 mg

  (per 316 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  × 0.2
• 

  11.8 mg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 0.3
• 

  2.8 mg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 1.4
• 

  2.5 mg

  (per 45 g edible portion)

  Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  × 1.6
• 

  2.5 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, lean, raw)
  × 1.6