Meats Low in Vitamin B3 (Niacin) (241st - 244th) (per 100 g edible portion)

• Swine, Offal (liver, raw)
  
  14 mg
• Chicken, Broiler meat (sasami, baked)
  
  15.5 mg
• Swine, Sausage (semi-dry)
  
  17.4 mg
• Swine (smoked liver)
  
  17.8 mg