Vitamin B3 (Niacin) Content of Meats
(Initial S) (51 - 55)
3.3 mg
(per 70 g edible portion)
Swine, Sausage (dry)
1.1 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0.8 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
0.4 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
0.4 mg
(per 10 g edible portion)
Swine, Shoulder
<
1
…
6
>
