Meats High in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Wild boar (meat, lean and fat, raw)
  
  5.2 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  5.1 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  5.1 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  5.1 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  5 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  5 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  4.9 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  4.9 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  4.9 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  4.9 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  4.9 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  4.9 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  4.8 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  4.8 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  4.8 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  4.8 mg
• Swine, Sausage (dry)
  
  4.7 mg
• Cattle, Ground meat (raw)
  
  4.7 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  4.7 mg