Meats High in Vitamin B3 (Niacin) (41st - 60th) (per 100 g edible portion)

• Chicken, Offal (skin, breast, raw)
  
  6.8 mg
• Swine (liver paste)
  
  6.8 mg
• Goat (meat, lean, raw)
  
  6.7 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  6.7 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  6.7 mg
• Swine, Ham (loin)
  
  6.6 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  6.6 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  6.6 mg
• Swine, Sausage (liver)
  
  6.5 mg
• Swine, Ham (boneless)
  
  6.5 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  6.5 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  6.5 mg
• Chicken (ground meat, raw)
  
  6.4 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  6.4 mg
• Cattle, Beef product (roast beef)
  
  6.3 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  6.2 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6.2 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  6.2 mg
• Inobuta (meat, lean and fat, raw)
  
  6.2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  6.1 mg