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103 Meats Highest in Niacin (B3)

Ranked by a serving size.
20mg Niacin (B3) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

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  1. Fat Free Ground Turkey
    21.3mg (107% DV) in 6 oz
  2. Roasted Turkey Breast
    20mg (100% DV) in 6 oz
  3. Roasted Chicken Breast
    19.2mg (96% DV) in 1 cup, chopped or diced
  4. Lean Chicken Breast (Cooked)
    16.1mg (80% DV) in 6oz chicken breast
  5. Roasted Chicken Leg
    15.6mg (78% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  6. Pork Chops (With Fat)
    15.2mg (76% DV) in 1 chop
  7. Pork Chops (Lean)
    13.6mg (68% DV) in 6oz chop
  8. Roasted Boneless Skinless Chicken Leg
    12mg (60% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  9. Roasted Turkey Light Meat
    10mg (50% DV) in 1 serving
  10. Roasted Turkey Drumstick
    10mg (50% DV) in 3 oz
  11. Skirt Steak
    9.5mg (48% DV) in 6oz steak
  12. Fat Free Broiled Turkey Patties
    9.1mg (46% DV) in 1 patty
  13. Low Fat Cured Ham
    8.6mg (43% DV) in 1 cup
  14. Roasted Turkey
    8.1mg (41% DV) in 3 oz
  15. Roast Turkey (Without Skin)
    8.1mg (40% DV) in 3 oz
  16. Roasted Chicken Thigh
    7.9mg (40% DV) in 1 thigh with skin
  17. Grilled Top Round Steak
    7.6mg (38% DV) in 3 oz
  18. Cured Ham
    7.4mg (37% DV) in 1 cup
  19. Roasted Boneless Skinless Thigh Meat
    7.2mg (36% DV) in 1 thigh without skin
  20. Roasted Beef Eye of Round Roast
    7.2mg (36% DV) in 3 oz
  21. Roast Duck
    7.1mg (36% DV) in 1 cup, chopped or diced
  22. Broiled Lean Beef Flank Steak
    7mg (35% DV) in 3 oz
  23. Lean Roasted Ham
    6.7mg (33% DV) in 1 cup, diced
  24. Broiled Sirloin Strip Steak
    6.6mg (33% DV) in 3 oz
  25. Pork Tenderloin
    6.3mg (32% DV) in 3 oz
  26. Roasted Ham
    6.2mg (31% DV) in 1 cup, diced
  27. Ribeye Steak (Filet)
    6.1mg (30% DV) in 1 fillet
  28. Roast Goose
    5.8mg (29% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  29. Country-Style Roasted Pork Ribs
    5.8mg (29% DV) in 1 rack
  30. Lamb Ribs
    5.7mg (29% DV) in 3 oz
  31. Lean Grass Fed Beef Strip Steak
    5.7mg (28% DV) in 3 oz
  32. Roast Turkey Dark Meat
    5.7mg (28% DV) in 1 serving
  33. Roasted Turkey Thigh
    5.7mg (28% DV) in 3 oz
  34. Roasted Chicken Drumsticks
    5.7mg (28% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  35. Low Fat Broiled Turkey Patties
    5.6mg (28% DV) in 3 oz
  36. Broiled Turkey Patties
    5.6mg (28% DV) in 3 oz
  37. Lean Cured Ham
    5.6mg (28% DV) in 1 cup
  38. Chuck Steak (Mock Tender)
    5.5mg (27% DV) in 1 steak
  39. Lamb Shank
    5.4mg (27% DV) in 3 oz
  40. Pan-Broiled Ground Beef Patty (97% Lean)
    5.4mg (27% DV) in 3 oz
  41. Roasted Skinless Chicken Drumstick
    5.4mg (27% DV) in 1 drumstick without skin
  42. Roasted Chicken Wings
    5.4mg (27% DV) in 1 piece
  43. Grilled T-bone Steak (Choice)
    5.3mg (27% DV) in 3 oz
  44. Lamb Sirloin
    5.3mg (27% DV) in 3 oz
  45. Grilled Beef Tenderloin Steak
    5.3mg (27% DV) in 3 oz
  46. Grilled Porterhouse Steak (Choice)
    5.3mg (26% DV) in 3 oz
  47. Grilled T-Bone Steak
    5.2mg (26% DV) in 3 oz
  48. Broiled Ground Beef Patty (97% Lean)
    5.1mg (26% DV) in 3 oz
  49. Grilled Porterhouse Steak
    5.1mg (26% DV) in 3 oz
  50. Cooked Grass Fed Ground Bison (Buffalo)
    5.1mg (25% DV) in 3 oz
  51. Braised Cube Steak
    5mg (25% DV) in 3 oz
  52. Broiled Ground Beef Patty (93% Lean)
    5mg (25% DV) in 3 oz
  53. Spam
    4.9mg (25% DV) in 3 oz
  54. Pan-Broiled Ground Bison
    4.8mg (24% DV) in 1 patty ( yield from 112.7 g raw meat )
  55. Dry Pork Salami
    4.8mg (24% DV) in 3oz
  56. Buffalo Sirloin Steak
    4.7mg (24% DV) in 1 serving ( 3 oz )
  57. Pork Spare Ribs
    4.7mg (23% DV) in 3 oz
  58. Veal Bratwurst
    4.6mg (23% DV) in 1 serving 2.96 oz
  59. London Broil
    4.6mg (23% DV) in 3 oz
  60. Broiled Pork Tenderloin
    4.3mg (21% DV) in 3 oz
  61. Beef Chuck Pot Roast
    4.3mg (21% DV) in 3 oz
  62. Pork Loin
    4.3mg (21% DV) in 3 oz
  63. Pepperoni
    4.2mg (21% DV) in 3 oz
  64. Panfried Beef Hamburger
    4.1mg (21% DV) in 3 oz
  65. Pork Bratwurst
    4.1mg (20% DV) in 1 link cooked
  66. Chicken Hotdog
    4mg (20% DV) in 3 oz
  67. Braised Pork Loin
    3.9mg (20% DV) in 3 oz
  68. Bacon (Pan-Fried)
    3.8mg (19% DV) in 3 slices
  69. Top Blade Chuck Steak
    3.7mg (18% DV) in 3 oz
  70. Broiled Beef Round
    3.6mg (18% DV) in 3 oz
  71. Roasted Wild Boar
    3.6mg (18% DV) in 3 oz
  72. Cooked Ground Pork
    3.6mg (18% DV) in 3 oz
  73. Braised Beef or Chuck Stew
    3.5mg (17% DV) in 3 oz
  74. Boston Steak (Pork)
    3.5mg (17% DV) in 3 oz
  75. Roasted Lean Buffalo
    3.2mg (16% DV) in 3 oz
  76. Lowfat Pastrami
    2.9mg (14% DV) in 1 serving 6 slices
  77. Prime Rib Steak
    2.7mg (13% DV) in 3 oz
  78. Beef and Pork Baloney (Bologna)
    2.5mg (13% DV) in 3 (1/2) oz
  79. Braunschweiger Pork Liver Sausage
    2.4mg (12% DV) in 1 oz
  80. Liverwurst spread
    2.4mg (12% DV) in 1/4 cup
  81. Canned Luncheon Meat
    2.4mg (12% DV) in 1 serving
  82. Braised Beef Shortribs
    2.1mg (10% DV) in 3 oz
  83. Canned Beef
    1.9mg (10% DV) in 1 serving
  84. Beef and Chicken Polish Sausage
    1.9mg (9% DV) in 1 serving 5 pieces
  85. Leg of Lamb
    1.8mg (9% DV) in 1 oz
  86. Pork and Beef Beerwurst
    1.7mg (8% DV) in 2 oz
  87. Salami
    1.6mg (8% DV) in 1 oz
  88. Sweet Italian Sausage
    1.5mg (7% DV) in 1 link 3 oz
  89. Chorizo
    1.5mg (7% DV) in 1 oz
  90. Canadian Bacon (Pan-Fried)
    1.4mg (7% DV) in 1 slice
  91. Cured Smoked Beef
    1.3mg (6% DV) in 1 slice (1 oz)
  92. Blood sausage
    1.2mg (6% DV) in 4 slices
  93. Turkey Salami
    1.1mg (6% DV) in 1 serving
  94. Pork Baloney (Bologna)
    1.1mg (5% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  95. Turkey Hotdog
    1mg (5% DV) in 1 oz
  96. Canned Ham
    0.9mg (5% DV) in 1 oz
  97. Pork Beerwurst
    0.7mg (4% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  98. Turkey Baloney (Bologna)
    0.7mg (4% DV) in 0.99 oz 1 serving
  99. Berliner Sausage
    0.7mg (4% DV) in 1 slice
  100. Beef Baloney (Bologna)
    0.7mg (3% DV) in 1 slice
  101. Dry Pork and Beef Salami
    0.6mg (3% DV) in 1 slice
  102. Unprepared Turkey Bacon
    0.6mg (3% DV) in 1 serving
  103. Rendered Bacon Fat
    0.2mg (1% DV) in 1 oz

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