The amount of Meats that contain 5 mg of Vitamin B3 (Niacin) (21 - 30)

• 

  7.1 mg

  (per 99 g edible portion)

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

  6.2 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 0.8
• 

  1.4 mg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 3.6
• 

  4.1 mg

  (per 61 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean, raw)
  × 1.2
• 

  9.4 mg

  (per 140 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  × 0.5
• 

  1.2 mg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 4.2
• 

  4 mg

  (per 61 g edible portion)

  Swine, Pork, large type breed (inside ham, lean, raw)
  × 1.3
• 

  11.2 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  × 0.4
• 

  0.8 mg

  (per 12 g edible portion)

  Swine, Ham (boneless)
  × 6.3
• 

  8.1 mg

  (per 125 g edible portion)

  Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  × 0.6