Meats High in Vitamin B3 (Niacin) (21st - 40th) (per 100 g edible portion)

• Swine, Pork, medium type breed (loin, lean, raw)
  
  8.8 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  8.6 mg
• Rabbit (meat, lean, raw)
  
  8.5 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  8.4 mg
• Common pheasant (meat, without skin, raw)
  
  8.4 mg
• Guinea fowl (meat, without skin, raw)
  
  8.2 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  8.1 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  8 mg
• Deer (meat, lean, raw)
  
  8 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  7.9 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  7.9 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  7.8 mg
• Swine, Ham (uncooked ham, ripened)
  
  7.6 mg
• Cattle, Beef product (corned beef, canned)
  
  7.6 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  7.6 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  7.3 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  7.2 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  7.1 mg
• Turkey (meat, without skin, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  6.9 mg