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122 Meats Highest in Niacin (B3)

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