Meats Low in Vitamin B3 (Niacin) (41st - 60th) (per 100 g edible portion)

• Swine, Sausage (bologna)
  
  2.4 mg
• Foie gras (boiled)
  
  2.4 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  2.5 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  2.5 mg
• Cattle, Offal (tail, raw)
  
  2.6 mg
• Sparrow (meat, with bone and skin, raw)
  
  2.8 mg
• Swine, Offal (stomach, boiled)
  
  2.9 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  3 mg
• Swine, Bacon
  
  3 mg
• Chicken, Offal (skin, thigh, raw)
  
  3 mg
• Snapping turtle (meat, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  3.1 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  3.1 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  3.1 mg
• Cattle, Offal (small intestine, raw)
  
  3.1 mg
• Swine, Sausage (lyoner)
  
  3.1 mg
• Chicken (roast meat, canned with seasonings,)
  
  3.1 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  3.2 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  3.2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  3.2 mg