Meats High in Vitamin B3 (Niacin) (161st - 180th) (per 100 g edible portion)

• Chicken, Fowl meat (thigh, with skin, raw)
  
  3.8 mg
• Aigamo (meat, with skin, raw)
  
  3.8 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  3.8 mg
• Swine, Ham (pressed)
  
  3.8 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  3.8 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  3.8 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  3.7 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  3.7 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  3.7 mg
• Chicken, Offal (cartilage bone, raw)
  
  3.6 mg
• Swine, Sausage (vienna)
  
  3.6 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  3.6 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  3.6 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  3.6 mg
• Duck, domesticated (meat, with skin, raw)
  
  3.5 mg
• Swine, Ham (bone-in)
  
  3.5 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  3.5 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  3.5 mg
• Cattle, Beef product (smoked tongue)
  
  3.4 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  3.3 mg