Meats High in Vitamin B3 (Niacin) (141st - 160th) (per 100 g edible portion)

• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  4.2 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  4.2 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  4.2 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  4.2 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  4.2 mg
• Bullfrog (meat, raw)
  
  4.1 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  4.1 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  4.1 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  4.1 mg
• Swine, Shoulder
  
  4 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  4 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  4 mg
• Chicken, Offal (gizzard, raw)
  
  3.9 mg
• Cattle, Offal (tongue, raw)
  
  3.9 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  3.9 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  3.9 mg
• Wasp (maggot, canned with seasoning)
  
  3.8 mg