Meats High in Vitamin B3 (Niacin) (61st - 80th) (per 100 g edible portion)

• Chicken, Offal (heart, raw)
  
  6 mg
• Swine, Offal (kidney, raw)
  
  6 mg
• Swine, Offal (heart, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  5.9 mg
• Japanese quail (meat, with skin, raw)
  
  5.8 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  5.8 mg
• Horse (meat, lean, raw)
  
  5.8 mg
• Cattle, Offal (heart, raw)
  
  5.8 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  5.8 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  5.8 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  5.7 mg
• Swine, Ham (shoulder)
  
  5.7 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  5.7 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  5.7 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  5.7 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  5.6 mg
• Swine, Loin
  
  5.6 mg
• Swine, Ground meat (raw)
  
  5.6 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  5.6 mg