Vitamin B3 (Niacin) Content of Meats (81 - 90)

3.3 mg

(per 70 g edible portion)
Swine, Sausage (dry)
2.4 mg

(per 50 g edible portion)
Cattle, Ground meat (raw)
4 mg

(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
13.6 mg

(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
2.3 mg

(per 50 g edible portion)
Swine, Pork, large type breed (belly, lean and fat, raw)
5.1 mg

(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
13.7 mg

(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
6.8 mg

(per 147 g edible portion)
Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
2 mg

(per 45 g edible portion)
Chicken, Offal (liver, raw)
3.6 mg

(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)

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