The amount of Meats that contain 5 mg of Vitamin B3 (Niacin) (81 - 90)

• 

  3.3 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 1.5
• 

  2.4 mg

  (per 50 g edible portion)

  Cattle, Ground meat (raw)
  × 2.1
• 

  4 mg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 1.3
• 

  13.6 mg

  (per 289 g edible portion)

  Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  × 0.4
• 

  2.3 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 2.2
• 

  5.1 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, lean, raw)
  × 1
• 

  13.7 mg

  (per 298 g edible portion)

  Cattle, Imported beef (rib loin, lean and fat, raw)
  × 0.4
• 

  6.8 mg

  (per 147 g edible portion)

  Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  × 0.7
• 

  2 mg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 2.5
• 

  3.6 mg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 1.4