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124 Meats Highest in Niacin (B3)

Ranked by a serving size.

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16mg Niacin (B3) = 100% DV
  1. Fat Free Ground Turkey
    21.3mg (133% DV) in 6 oz
  2. Roasted Turkey Breast
    20mg (125% DV) in 6 oz
  3. Roasted Chicken Breast
    19.2mg (120% DV) in 1 cup, chopped or diced
  4. Raw Chicken Leg
    16.3mg (102% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  5. Lean Chicken Breast (Cooked)
    16.1mg (100% DV) in 6oz chicken breast
  6. Roasted Chicken Leg
    15.6mg (97% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  7. Pork Chops (With Fat)
    15.2mg (95% DV) in 1 chop
  8. Boneless Skinless Chicken Leg (Raw)
    14.8mg (92% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
  9. Chicken (Light Meat)
    14.7mg (92% DV) in 1 cup, chopped or diced
  10. Lamb Liver (Cooked)
    14.2mg (89% DV) in 3 oz
  11. Pan Fried Beef Liver
    14.2mg (88% DV) in 1 slice
  12. Kielbasa Sausage (Cooked)
    13.7mg (85% DV) in 1 link
  13. Pork Chops (Lean)
    13.6mg (85% DV) in 6oz chop
  14. Roasted Boneless Skinless Chicken Leg
    12mg (75% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  15. Roasted Turkey Light Meat
    10mg (62% DV) in 1 serving
  16. Roasted Turkey Drumstick
    10mg (62% DV) in 3 oz
  17. Skirt Steak
    9.5mg (60% DV) in 6oz steak
  18. Veal Leg Top Roast (Cooked)
    9.1mg (57% DV) in 3 oz
  19. Fat Free Broiled Turkey Patties
    9.1mg (57% DV) in 1 patty
  20. Raw Chicken Thigh
    8.9mg (56% DV) in 1 thigh with skin
  21. Low Fat Cured Ham
    8.6mg (54% DV) in 1 cup
  22. Emu Steak
    8.3mg (52% DV) in 1 serving ( 3 oz )
  23. Raw Boneless Skinless Thigh Meat
    8.3mg (52% DV) in 1 thigh without skin
  24. Raw Fatfree Ground Turkey
    8.3mg (52% DV) in 1 patty (cooked from 4 oz raw)
  25. Raw Chicken Breast
    8.2mg (51% DV) in 3 oz
  26. Roasted Turkey
    8.1mg (51% DV) in 3 oz
  27. Roast Turkey (Without Skin)
    8.1mg (50% DV) in 3 oz
  28. Roasted Chicken Thigh
    7.9mg (50% DV) in 1 thigh with skin
  29. Grilled Top Round Steak
    7.6mg (48% DV) in 3 oz
  30. Cooked Deer Tenderloin
    7.5mg (47% DV) in 1 serving ( 3 oz )
  31. Cured Ham
    7.4mg (46% DV) in 1 cup
  32. Roasted Boneless Skinless Thigh Meat
    7.2mg (45% DV) in 1 thigh without skin
  33. Roasted Beef Eye Of Round Roast
    7.2mg (45% DV) in 3 oz
  34. Roast Duck
    7.1mg (45% DV) in 1 cup, chopped or diced
  35. Broiled Lean Beef Flank Steak
    7mg (44% DV) in 3 oz
  36. Raw Skinless Chicken Drumstick
    6.8mg (42% DV) in 1 drumstick with skin
  37. Lean Roasted Ham
    6.7mg (42% DV) in 1 cup, diced
  38. Broiled Sirloin Strip Steak
    6.6mg (41% DV) in 3 oz
  39. Roasted Pork Backribs
    6.5mg (41% DV) in 3 oz
  40. Raw Chicken Drumsticks
    6.4mg (40% DV) in 1 drumstick with skin
  41. Roasted Pork Tenderloin
    6.3mg (39% DV) in 3 oz
  42. Ostrich Steak
    6.3mg (39% DV) in 1 serving ( 3 oz )
  43. Roasted Ham
    6.2mg (39% DV) in 1 cup, diced
  44. Canadian Bacon (Raw)
    6.1mg (38% DV) in 3 oz
  45. Raw Chicken Wings
    6.1mg (38% DV) in 1 piece
  46. Ribeye Steak (Filet)
    6.1mg (38% DV) in 1 fillet
  47. Roast Goose
    5.8mg (36% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  48. Country-Style Roasted Pork Ribs
    5.8mg (36% DV) in 1 rack
  49. Lamb Ribs
    5.7mg (36% DV) in 3 oz
  50. Lean Grass Fed Beef Strip Steak
    5.7mg (36% DV) in 3 oz
  51. Broiled Ground Lamb
    5.7mg (36% DV) in 3 oz
  52. Roast Turkey Dark Meat
    5.7mg (36% DV) in 1 serving
  53. Roasted Turkey Thigh
    5.7mg (36% DV) in 3 oz
  54. Roasted Chicken Drumsticks
    5.7mg (35% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  55. Low Fat Broiled Turkey Patties
    5.6mg (35% DV) in 3 oz
  56. Broiled Turkey Patties
    5.6mg (35% DV) in 3 oz
  57. Lean Cured Ham
    5.6mg (35% DV) in 1 cup
  58. Chuck Steak (Mock Tender)
    5.5mg (34% DV) in 1 steak
  59. Lamb Shank
    5.4mg (34% DV) in 3 oz
  60. Pan-broiled Ground Beef Patty (97% Lean)
    5.4mg (34% DV) in 3 oz
  61. Lamb Shoulder Roast (Cooked)
    5.4mg (34% DV) in 3 oz
  62. Roasted Skinless Chicken Drumstick
    5.4mg (34% DV) in 1 drumstick without skin
  63. Roasted Chicken Wings
    5.4mg (34% DV) in 1 piece
  64. Grilled T-bone Steak (Choice)
    5.3mg (33% DV) in 3 oz
  65. Lamb Sirloin
    5.3mg (33% DV) in 3 oz
  66. Grilled Beef Tenderloin Steak
    5.3mg (33% DV) in 3 oz
  67. Grilled Porterhouse Steak (Choice)
    5.3mg (33% DV) in 3 oz
  68. Grilled T-bone Steak
    5.2mg (32% DV) in 3 oz
  69. Broiled Ground Beef Patty (97% Lean)
    5.1mg (32% DV) in 3 oz
  70. Grilled Porterhouse Steak
    5.1mg (32% DV) in 3 oz
  71. Cooked Grass Fed Ground Bison (Buffalo)
    5.1mg (32% DV) in 3 oz
  72. Braised Cube Steak
    5mg (31% DV) in 3 oz
  73. Broiled Ground Beef Patty (93% Lean)
    5mg (31% DV) in 3 oz
  74. Spam
    4.9mg (31% DV) in 3 oz
  75. Pan-broiled Ground Bison
    4.8mg (30% DV) in 1 patty ( yield from 112.7 g raw meat )
  76. Dry Pork Salami
    4.8mg (30% DV) in 3oz
  77. Buffalo Sirloin Steak
    4.7mg (30% DV) in 1 serving ( 3 oz )
  78. Pork Spare Ribs
    4.7mg (29% DV) in 3 oz
  79. Veal Bratwurst
    4.6mg (29% DV) in 1 serving 2.96 oz
  80. London Broil
    4.6mg (28% DV) in 3 oz
  81. Broiled Pork Tenderloin
    4.3mg (27% DV) in 3 oz
  82. Beef Chuck Pot Roast
    4.3mg (27% DV) in 3 oz
  83. Pork Loin
    4.3mg (27% DV) in 3 oz
  84. Pepperoni
    4.2mg (26% DV) in 3 oz
  85. Panfried Beef Hamburger
    4.1mg (26% DV) in 3 oz
  86. Pork Bratwurst
    4.1mg (25% DV) in 1 link cooked
  87. Chicken Hotdog
    4mg (25% DV) in 3 oz
  88. Braised Pork Loin
    3.9mg (24% DV) in 3 oz
  89. Bacon (Pan-fried)
    3.8mg (24% DV) in 3 slices
  90. Top Blade Chuck Steak
    3.7mg (23% DV) in 3 oz
  91. Broiled Beef Round
    3.6mg (23% DV) in 3 oz
  92. Roasted Wild Boar
    3.6mg (22% DV) in 3 oz
  93. Cooked Ground Pork
    3.6mg (22% DV) in 3 oz
  94. Braised Beef Or Chuck Stew
    3.5mg (22% DV) in 3 oz
  95. Boston Steak (Pork)
    3.5mg (22% DV) in 3 oz
  96. Roasted Lean Buffalo
    3.2mg (20% DV) in 3 oz
  97. Lowfat Pastrami
    2.9mg (18% DV) in 1 serving 6 slices
  98. Prime Rib Steak
    2.7mg (17% DV) in 3 oz
  99. Beef And Pork Baloney (Bologna)
    2.5mg (16% DV) in 3 (1/2) oz
  100. Braunschweiger Pork Liver Sausage
    2.4mg (15% DV) in 1 oz
  101. Canned Luncheon Meat
    2.4mg (15% DV) in 1 serving
  102. Braised Beef Shortribs
    2.1mg (13% DV) in 3 oz
  103. Canned Beef
    1.9mg (12% DV) in 1 serving
  104. Beef And Chicken Polish Sausage
    1.9mg (12% DV) in 1 serving 5 pieces
  105. Leg Of Lamb
    1.8mg (11% DV) in 1 oz
  106. Pork And Beef Beerwurst
    1.7mg (10% DV) in 2 oz
  107. Salami
    1.6mg (10% DV) in 1 oz
  108. Sweet Italian Sausage
    1.5mg (9% DV) in 1 link 3 oz
  109. Chorizo
    1.5mg (9% DV) in 1 oz
  110. Canadian Bacon (Pan-fried)
    1.4mg (9% DV) in 1 slice
  111. Cured Smoked Beef
    1.3mg (8% DV) in 1 slice (1 oz)
  112. Bacon (Raw)
    1.1mg (7% DV) in 1 slice raw
  113. Turkey Salami
    1.1mg (7% DV) in 1 serving
  114. Pork Baloney (Bologna)
    1.1mg (7% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  115. Turkey Hotdog
    1mg (7% DV) in 1 oz
  116. Canned Ham
    0.9mg (6% DV) in 1 oz
  117. Luncheon Sausage (Pork And Beef)
    0.8mg (5% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  118. Pork Beerwurst
    0.7mg (5% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  119. Turkey Baloney (Bologna)
    0.7mg (5% DV) in 0.99 oz 1 serving
  120. Berliner Sausage
    0.7mg (4% DV) in 1 slice
  121. Beef Baloney (Bologna)
    0.7mg (4% DV) in 1 slice
  122. Dry Pork And Beef Salami
    0.6mg (4% DV) in 1 slice
  123. Unprepared Turkey Bacon
    0.6mg (4% DV) in 1 serving
  124. Rendered Bacon Fat
    0.2mg (1% DV) in 1 oz

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