Table of animal products with vitamin B3 content
numberQuantity Percentage of daily value per 100 g
1 Anchovies canned (in oil) 19,9 mg 124,4%
2 Beef liver stewed or fried 17,5 mg 109,5%
3 Milk Protein Supplements powder 14,0 mg 87,5%
4 Chicken liver roast 13,9 mg 87,0%
5 Chicken breast baked (no skin) 12,1 mg 75,8%
6 Turkey breast (fillet) boiled 11,8 mg 73,4%
7 Turkey drumstick baked (no skin) 11,8 mg 73,4%
8 Turkey liver I understand 11,1 mg 69,3%
9 Tuna canned in own juice 10,1 mg 63,4%
10 Red salmon baked 10,1 mg 63,3%
11 Sturgeon baked 10,1 mg 63,1%
12 Salmon baked 10,1 mg 63,0%
13 Chinook baked 10,0 mg 62,8%
14 Chicken roast 9,7 mg 60,4%
15 Pink salmon baked 9,6 mg 59,9%
16 Turkey baked (meat and skin of a whole carcass) 9,6 mg 59,8%
17 Swordfish baked 9,3 mg 57,8%
18 yellowtail (lacedra) baked 8,7 mg 54,5%
19 Keta baked 8,5 mg 53,3%
20 Pork liver fried or stewed 8,4 mg 52,7%
21 Rabbit meat cooked 8,4 mg 52,7%
22 Veal cooked 8,4 mg 52,6%
23 Milkfish (hanos) baked 8,3 mg 51,6%
24 Coho baked 8,0 mg 49,7%
25 Halibut baked 7,9 mg 49,4%
26 Pheasant cooked 7,5 mg 47,1%
27 Mahi-mahi (coryphena) baked 7,4 mg 46,4%
28 Mackerel baked 6,9 mg 42,8%
29 Venison cooked 6,7 mg 41,9%
30 Turkey thigh (fillet) baked 6,7 mg 41,8%
31 beef heart boiled 6,7 mg 41,8%
32 Goose liver raw 6,5 mg 40,6%
33 duck liver raw 6,5 mg 40,6%
34 Mutton cooked 6,4 mg 39,9%
35 Horse mackerel canned 6,2 mg 38,6%
36 Pork heart boiled or stewed 6,1 mg 37,8%
37 Chicken legs baked (meat with skin) 6,0 mg 37,7%
38 bison meat cooked 6,0 mg 37,3%
39 Pork spleen cooked 5,9 mg 37,1%
40 Beef cooked (meat without fat) 5,8 mg 36,2%
41 Pork kidney stewed 5,8 mg 36,2%
42 Trout baked 5,8 mg 36,1%
43 Butterfish (escolar) a lot 5,8 mg 36,1%
44 Pig tongue boiled 5,3 mg 33,4%
45 Pork fillet cooked 5,3 mg 32,8%
46 Sardine canned in oil 5,2 mg 32,8%
47 Duck (duck meat) baked (meat without skin) 5,1 mg 31,9%
48 Bifalo meat cooked 4,9 mg 30,6%
49 horsemeat cooked 4,8 mg 30,3%
50 ostrich meat raw, tenderloin 4,8 mg 29,9%
51 Tilapia baked 4,7 mg 29,7%
52 Acne baked or smoked 4,5 mg 28,0%
53 Pork loin baked 4,4 mg 27,6%
54 Gorbyl fried 4,3 mg 26,9%
55 wild boar meat cooked 4,2 mg 26,3%
56 Goose baked 4,2 mg 26,1%
57 Herring baked 4,1 mg 25,8%
58 Alaska Pollock baked 4,0 mg 24,9%
59 Goat meat cooked 4,0 mg 24,7%
60 beef kidney boiled 3,9 mg 24,5%
61 Octopus boiled 3,8 mg 23,6%
62 beef brain fried 3,8 mg 23,6%
63 Beef tongue boiled 3,5 mg 21,8%
64 Shellfish boiled 3,4 mg 21,0%
65 Bear cub cooked 3,4 mg 20,9%
66 pig brain cooked 3,3 mg 20,8%
67 Little baked 3,3 mg 20,4%
68 Pork pancreas cooked 3,2 mg 20,0%
69 Mussels boiled 3,0 mg 18,8%
70 chicken hearts cooked 2,8 mg 17,5%
71 Molva baked 2,8 mg 17,5%
72 Zander baked 2,8 mg 17,5%
73 Pike cooked 2,8 mg 17,5%
74 shark meat roast 2,8 mg 17,4%
75 Crab boiled 2,7 mg 17,2%
76 Squid cooked (fried) 2,6 mg 16,3%
77 Catfish baked 2,6 mg 16,2%
78 Angler cooked 2,6 mg 16,0%
79 Foie gras canned 2,5 mg 15,7%
80 beef lung boiled or stewed 2,5 mg 15,6%
81 Catfish fried 2,4 mg 14,9%
82 Terpug baked 2,3 mg 14,5%
83 Omul baked 2,3 mg 14,4%
84 Cancers boiled 2,3 mg 14,3%
85 beaver meat cooked 2,2 mg 13,8%
86 Cuttlefish cooked 2,2 mg 13,7%
87 Carp baked 2,1 mg 13,1%
88 Burbot baked 2,0 mg 12,3%
89 Sea ears cooked 1,9 mg 11,9%
90 Sea bass baked 1,9 mg 11,9%
91 Lobsters (lobsters, lobsters) boiled 1,8 mg 11,4%
92 Caviar red or black raw 1,8 mg 11,3%
93 Smelt roast 1,8 mg 11,0%
94 Merlang baked 1,7 mg 10,4%
95 River perch baked 1,5 mg 9,5%
96 Snails uncooked 1,4 mg 8,8%
97 Pork stomach boiled 1,4 mg 8,6%
98 oysters baked 1,4 mg 8,5%
99 Pig lung boiled 1,4 mg 8,5%
100 Flounder roast 1,3 mg 8,0%
101 Sea bass (red) baked 1,2 mg 7,6%
102 Frog legs uncooked 1,2 mg 7,5%
103 goat cheese 1,1 mg 7,2%
104 Whey protein powder 1,1 mg 7,1%
105 pig tail cooked 1,1 mg 7,0%
106 Scallop cooked 1,1 mg 6,7%
107 Cheeses with mold 1,0 mg 6,4%
108 Chees Feta 1,0 mg 6,2%
109 Chicken egg protein in powder form 0,9 mg 5,4%
110 Brunust cheese 0,8 mg 5,1%
111 Roquefort cheese 0,7 mg 4,6%
112 Roasted pork fat (lard) 0,7 mg 4,5%
113 Milk powder 0,6 mg 4,0%
114 Camembert cheese 0,6 mg 3,9%
115 Pork legs boiled 0,6 mg 3,7%
116 Egg substitutes in powder form 0,6 mg 3,6%
117 Pig ears boiled 0,6 mg 3,5%
118 Beef tripe boiled 0,5 mg 2,9%
119 Sheep’s milk 0,4 mg 2,6%
120 Grouper baked 0,4 mg 2,4%
121 Brie cheese 0,4 mg 2,4%
122 goat milk 0,3 mg 1,7%
123 Parmesan cheese 0,3 mg 1,7%
124 Philadelphia cheese 0,2 mg 1,4%
125 Condensed milk 0,2 mg 1,3%
126 Cheese Neuchâtel 0,2 mg 1,3%
127 Sir Tilziter 0,2 mg 1,3%
128 Duck egg raw 0,2 mg 1,3%
129 Medusa dried 0,2 mg 1,3%
130 Goose egg raw 0,2 mg 1,2%
131 Cheese Mexican Oaxaca 0,2 mg 1,1%
132 Cheese Limburger 0,2 mg 1,0%
133 Cheese Provolone 0,2 mg 1,0%
134 Egg quail raw 0,2 mg 0,9%
135 Kefir 0,2 mg 0,9%
136 Fontina cheese 0,2 mg 0,9%
137 Cheese Mexican Queso Chihuahua 0,2 mg 0,9%
138 Mexican cotija cheese 0,1 mg 0,7%
139 Mozzarella cheese 0,1 mg 0,7%
140 Gruyere cheese 0,1 mg 0,7%
141 Egg white raw 0,1 mg 0,7%
142 Curd 2% fat 0,1 mg 0,6%
143 Munster cheese 0,1 mg 0,6%
144 Colby cheese 0,1 mg 0,6%
145 Monterey cheese 0,1 mg 0,6%
146 cow milk 2% fat 0,1 mg 0,6%
147 Cream cheese 0,1 mg 0,6%
148 Ryazhenka 0,1 mg 0,6%
149 Pork intestines cooked 0,1 mg 0,5%
150 Milk whole cow 3,7% fat 0,1 mg 0,5%
151 Yolk of chicken egg in powder form 0,1 mg 0,5%
152 Edam cheese 0,1 mg 0,5%
153 Cheshire cheese 0,1 mg 0,5%
154 Milk serum 0,1 mg 0,5%
155 Cheese Ricotta 0,1 mg 0,5%
156 Cheese Pecorino Romano 0,1 mg 0,5%
157 Chicken egg raw 0,1 mg 0,5%
158 Cream 0,1 mg 0,4%
159 Swept fat free 0,1 mg 0,4%
160 Chicken egg boiled (hard boiled) 0,1 mg 0,4%
161 Swiss Cheese 0,1 mg 0,4%
162 Gouda cheese 0,1 mg 0,4%
163 Port-Salut cheese 0,1 mg 0,4%
164 Cheddar cheese 0,1 mg 0,4%

View the entire table of herbal products ➤

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