The amount of Meats that contain 5 mg of Vitamin B3 (Niacin) (1 - 10)

• 

  7 mg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 0.7
• 

  2.8 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 1.8
• 

  1.4 mg

  (per 10 g edible portion)

  Swine (roast pork)
  × 3.6
• 

  4.1 mg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 1.2
• 

  11.9 mg

  (per 100 g edible portion)

  Whale (meat, lean, raw)
  × 0.4
• 

  5.6 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 0.9
• 

  3 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 1.7
• 

  14.5 mg

  (per 125 g edible portion)

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

  16.4 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 0.3
• 

  4.2 mg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 1.2