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113 Fish Highest in Niacin (B3)

Ranked by a serving size.
16mg Niacin (B3) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Cooked Yellowfin Tuna
    37.5mg (234% DV) in 6oz fillet
  2. Bluefin Tuna (Cooked)
    17.9mg (112% DV) in 6oz fillet
  3. Cooked Sockeye Salmon
    17.2mg (108% DV) in 6oz fillet
  4. Wild Atlantic Salmon (Cooked)
    17.1mg (107% DV) in 6oz fillet
  5. Cooked Skipjack
    15.9mg (100% DV) in 3 oz
  6. Farmed Atlantic Salmon
    13.7mg (85% DV) in 6oz fillet
  7. Cooked Coho Salmon (Wild)
    13.5mg (84% DV) in 6oz fillet
  8. Skipjack Tuna (Raw)
    13.1mg (82% DV) in 3 oz
  9. Cooked Yellowtail
    12.7mg (80% DV) in 1/2 fillet
  10. Cooked Coho Salmon (Farmed)
    12.6mg (79% DV) in 6oz fillet
  11. Anchovies (Raw)
    11.9mg (75% DV) in 3 oz
  12. Cooked Mahimahi
    11.8mg (74% DV) in 1 fillet
  13. Atlantic Mackerel (Cooked)
    11.6mg (73% DV) in 6oz fillet
  14. Atlantic Mackerel (Raw)
    10.2mg (64% DV) in 1 fillet
  15. Canned White Tuna (Oil Packed)
    9.9mg (62% DV) in 3 oz
  16. Smoked Sturgeon
    9.4mg (59% DV) in 3 oz
  17. Cooked King Mackerel
    8.9mg (56% DV) in 3 oz
  18. Cooked Sturgeon
    8.6mg (54% DV) in 3 oz
  19. Cooked Trout
    8.3mg (52% DV) in 1 fillet
  20. Cooked Tilapia
    8.1mg (50% DV) in 6oz fillet
  21. Cooked Swordfish
    7.9mg (49% DV) in 3 oz
  22. Canned Sardines
    7.8mg (49% DV) in 1 cup, drained
  23. Farmed Atlantic Salmon (Raw)
    7.4mg (46% DV) in 3 oz
  24. Bluefin Tuna (Raw)
    7.4mg (46% DV) in 3 oz
  25. Cooked Eel
    7.1mg (45% DV) in 1 fillet
  26. Pink Salmon (Raw)
    6.8mg (42% DV) in 3 oz
  27. Cooked Halibut
    6.7mg (42% DV) in 3 oz
  28. Wild Atlantic Salmon (Raw)
    6.7mg (42% DV) in 3 oz
  29. Canned Sockeye Salmon
    6.5mg (41% DV) in 3 oz
  30. Canned Salmon
    6.5mg (40% DV) in 3 oz
  31. Cooked Clams
    6.4mg (40% DV) in 20 small
  32. Canned Pink Salmon
    6.3mg (39% DV) in 3 oz
  33. Cooked Haddock
    6.2mg (39% DV) in 1 fillet
  34. Dried Salted Atlantic Cod
    6mg (38% DV) in 1 piece (5-1/2 Inch x 1-1/2 Inch x 1/2 Inch)
  35. Atlantic Herring
    5.9mg (37% DV) in 1 fillet
  36. Raw Coho Salmon
    5.8mg (36% DV) in 3 oz
  37. Yellowtail (Raw)
    5.8mg (36% DV) in 3 oz
  38. Cooked Tilefish
    5.3mg (33% DV) in 1/2 fillet
  39. Yellowfin Tuna (Raw)
    5.2mg (33% DV) in 1 oz, boneless
  40. Dungeness Crab (Raw)
    5.1mg (32% DV) in 1 crab
  41. Canned White Tuna (Water Packed)
    4.9mg (31% DV) in 3 oz
  42. Cooked Northern Pike
    4.8mg (30% DV) in 6oz fillet
  43. Cooked Rainbow Trout
    4.7mg (29% DV) in 1 fillet
  44. Raw Tilapia
    4.5mg (28% DV) in 1 fillet
  45. Cooked Atlantic Cod
    4.5mg (28% DV) in 1 fillet
  46. Rainbow Trout (Raw)
    4.4mg (27% DV) in 1 fillet
  47. Cooked Sablefish
    4.4mg (27% DV) in 3 oz
  48. Cooked Spiny Lobster
    4.2mg (26% DV) in 3 oz
  49. Cooked Pacific Herring
    4.1mg (25% DV) in 1 fillet
  50. Canned Anchovies
    4mg (25% DV) in 5 anchovies
  51. Canned Blue Crab
    3.7mg (23% DV) in 1 cup
  52. Fish trout mixed species cooked dry heat
    3.6mg (22% DV) in 1 fillet
  53. Cooked Walleye Pike
    3.5mg (22% DV) in 1 fillet
  54. Cooked Catfish
    3.4mg (21% DV) in 1 fillet
  55. Cooked Pollock
    3.4mg (21% DV) in 3 oz
  56. Canned Eastern Oysters
    3.4mg (21% DV) in 1 can (12 oz), oysters and liquid
  57. Cooked Pompano
    3.3mg (21% DV) in 1 fillet
  58. Striped Bass (Raw)
    3.3mg (21% DV) in 1 fillet
  59. Cooked Whitefish
    3.3mg (20% DV) in 3 oz
  60. Smoked Whitefash
    3.3mg (20% DV) in 1 cup, cooked
  61. Blue Crab
    3.2mg (20% DV) in 1 cup, flaked and pieces
  62. Octopus (Cooked)
    3.2mg (20% DV) in 3 oz
  63. Cooked Striped Bass
    3.2mg (20% DV) in 1 fillet
  64. Cooked Dungeness Crab
    3.1mg (19% DV) in 3 oz
  65. Cooked Pacific Oysters
    3.1mg (19% DV) in 3 oz
  66. Cooked Blue Mussels
    2.6mg (16% DV) in 3 oz
  67. Queen Crab (Cooked)
    2.5mg (15% DV) in 3 oz
  68. Cooked Alaska Pollock
    2.4mg (15% DV) in 1 fillet
  69. Cooked Turbot
    2.3mg (14% DV) in 3 oz
  70. Cooked Shrimp
    2.3mg (14% DV) in 3 oz
  71. Fried Calamari
    2.2mg (14% DV) in 3 oz
  72. Canned Atlantic Cod
    2.1mg (13% DV) in 3 oz
  73. Queen Crab (Raw)
    2.1mg (13% DV) in 3 oz
  74. Cooked Lingcod
    2mg (12% DV) in 3 oz
  75. Crayfish
    1.9mg (12% DV) in 3 oz
  76. Cooked Sea Bass
    1.9mg (12% DV) in 1 fillet
  77. Cooked Cuttlefish
    1.9mg (12% DV) in 3 oz
  78. Alaskan King Crab
    1.8mg (11% DV) in 1 leg
  79. Blue Crab Cakes
    1.7mg (11% DV) in 1 cake
  80. Whelk (Cooked)
    1.7mg (11% DV) in 3 oz
  81. Abalone (Cooked)
    1.6mg (10% DV) in 3 oz
  82. Lobster (Cooked)
    1.6mg (10% DV) in 3 oz
  83. Cooked Orange Roughy
    1.5mg (10% DV) in 3 oz
  84. Cooked Eastern Oysters (Farmed)
    1.5mg (10% DV) in 3 oz
  85. Cooked Smelt
    1.5mg (9% DV) in 3 oz
  86. Smoked Haddock
    1.4mg (9% DV) in 1 oz, boneless
  87. Cooked Crayfish
    1.4mg (9% DV) in 3 oz
  88. Smoked Salmon
    1.3mg (8% DV) in 1 oz, boneless
  89. Baked Conch
    1.3mg (8% DV) in 1 cup, sliced
  90. Cooked Pacific Cod
    1.2mg (8% DV) in 1 fillet
  91. Cooked Whiting
    1.2mg (8% DV) in 1 fillet
  92. Raw Whiting
    1.2mg (7% DV) in 1 fillet
  93. Cooked Eastern Oysters (Wild)
    1.2mg (7% DV) in 3 oz
  94. Raw Eastern Oysters
    1.1mg (7% DV) in 3 oz
  95. Raw Pacific Oysters
    1mg (6% DV) in 1 medium
  96. Fresh Water Bass (Raw)
    1mg (6% DV) in 1 fillet
  97. Fish bass freshwater mixed species cooked dry heat
    0.9mg (6% DV) in 1 fillet
  98. Pickled Herring
    0.9mg (6% DV) in 1 oz, boneless
  99. Scallops
    0.9mg (6% DV) in 3 oz
  100. Kippered Herring
    0.9mg (6% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  101. Cooked Wild Eastern Oysters
    0.8mg (5% DV) in 6 medium
  102. Cooked Grouper
    0.8mg (5% DV) in 1 fillet
  103. Canned Shrimp
    0.7mg (4% DV) in 1 cup
  104. Fish Roe (Cooked)
    0.6mg (4% DV) in 1 oz
  105. Squid (Raw)
    0.6mg (4% DV) in 1 oz, boneless
  106. Cooked Atlantic Perch
    0.6mg (4% DV) in 1 fillet
  107. Cooked Snapper
    0.6mg (4% DV) in 1 fillet
  108. Imitation Crab Meat
    0.5mg (3% DV) in 3 oz
  109. Canned Clams
    0.5mg (3% DV) in 3 oz
  110. Clams (Raw)
    0.3mg (2% DV) in 3 oz
  111. Fish Roe
    0.3mg (2% DV) in 1 tbsp
  112. Raw Scallops
    0.2mg (1% DV) in 1 unit 2 large or 5 small
  113. Fish caviar black and red granular
    0mg in 1 tbsp

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.