Meat and fish lead this ranking because animal tissue concentrates niacin from the protein it contains. Your body converts some amino acids directly into niacin during digestion, so foods high in protein tend toward high niacin density. This mechanism explains why the table below reads as it does.
Niacin also occurs naturally in grains, legumes, and nuts, though often in a form your body cannot access without processing. The ranking captures what your small intestine can actually use. Bear in mind that the position of a food here reflects its niacin per 100 g, not how much you would typically eat at one time.
FDA daily value: 16 mg
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Showing 151–157 of 157 foods
| # | Food | Category | Per 100 g | % DV |
|---|---|---|---|---|
| 151 | Orange juice, no pulp, not fortified, from concentrate, refrigerated | Fruits and Fruit Juices | 0.04 mg | 0% |
| 152 | Orange juice, no pulp, not fortified, not from concentrate, refrigerated | Fruits and Fruit Juices | 0.03 mg | 0% |
| 153 | Grapefruit juice, red, not fortified, not from concentrate, refrigerated | Fruits and Fruit Juices | 0.02 mg | 0% |
| 154 | Grape juice, purple, with added vitamin C, from concentrate, shelf stable | Fruits and Fruit Juices | 0.02 mg | 0% |
| 155 | Apple juice, with added vitamin C, from concentrate, shelf stable | Fruits and Fruit Juices | 0.01 mg | 0% |
| 156 | Cranberry juice, not fortified, from concentrate, shelf stable | Fruits and Fruit Juices | 0.01 mg | 0% |
| 157 | Grape juice, white, with added vitamin C, from concentrate, shelf stable | Fruits and Fruit Juices | 0.01 mg | 0% |
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