The amount of Meats that contain 8 mg of Vitamin B3 (Niacin) (31 - 40)

• 

  8.1 mg

  (per 125 g edible portion)

  Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  × 1
• 

  3.2 mg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 2.5
• 

  5.8 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 1.4
• 

  0.3 mg

  (per 5 g edible portion)

  Cattle, Beef product (roast beef)
  × 26.7
• 

  6.1 mg

  (per 99 g edible portion)

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

  6.1 mg

  (per 100 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  × 1.3
• 

  1.2 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 6.7
• 

  10.2 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  × 0.8
• 

  9.1 mg

  (per 154 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  × 0.9
• 

  2 mg

  (per 35 g edible portion)

  Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  × 4