Meats High in Vitamin B3 (Niacin) (121st - 140th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  4.7 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  4.6 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  4.6 mg
• Cattle, Imported beef (rump, lean, raw)
  
  4.6 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  4.6 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  4.6 mg
• Chicken, Offal (liver, raw)
  
  4.5 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  4.5 mg
• Swine, Offal (tongue, raw)
  
  4.5 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  4.5 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  4.5 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  4.4 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  4.4 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  4.3 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  4.3 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  4.3 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  4.3 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  4.3 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  4.3 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  4.2 mg