Food| Nutrients in food

B3 / PP / nikotinamid / nicotinic acid / niacin (mg)

Group of products:

Products with maximal content, per 100g

1. Tuna (yellowfin, dry heat cooked)

22.07

2. Anchovy (canned in oil)

19.903

3. Tuna (skipjack, dry heat cooked)

18.756

4. Spirulina (dried, seaweed)

12.82

5. Tuna (bluefin, dry heat cooked)

10.54

6. Atlantic Salmon (wild, dry heat cooked)

10.077

7. Pink Salmon (dry heat cooked)

9.588

8. Atlantic Mackerel (fresh or frozen)

9.08

9. Chum Salmon (dry heat)

8.526

10. Pink Salmon

7.995

11. Atlantic Salmon (wild, fresh or frozen)

7.86

12. Chum Salmon

7

13. Atlantic Mackerel (dry heat cooked)

6.85

14. Rainbow Trout (farmed, dry heat cooked)

6.646

15. Striped Mullet (cooked, dry heat)

6.3

16. Trout (mixed species, dry heat cooked)

5.769

17. Rainbow Trout (farmed)

5.567

18. Striped Mullet (raw)

5.2

19. Trout (mixed species)

4.5

20. Atlantic Herring (kippered)

4.402

Products with minimal content, per 100g

1. Shrimp (untreated)

0

2. Shrimp (untreated, cooked)

0

3. Caviar Black And Red (granular)

0.12

4. Alaska Pollock

0.653

5. Spirulina (seaweed)

1.196

6. Cuttlefish (mixed species)

1.216

7. Whiting (mixed species)

1.3

1.45

9. Mussel (blue)

1.6

10. Carp

1.64

11. Whiting (mixed species, dry heat cooked)

1.67

12. Shrimp (mixed species)

1.778

13. Carp (dry heat cooked)

2.1

2.1

15. Cuttlefish (mixed species, moist heat cooked)

2.189

16. Atlantic Cod (dry heat)

2.513

17. Shrimp (mixed species, moist heat cooked)

2.678

18. Mussel (blue, moist heat cooked)

3

19. Shrimp (mixed species, breaded and fried)

3.07

20. Atlantic Herring (raw)

3.217