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 1951–2000 of 5,243 foods
| # | Food | Category | Per 100 g | % DV |
|---|---|---|---|---|
| 1951 | Snacks, pork skins, barbecue | Snacks | 3.35 mg | 21% |
| 1952 | Fast foods, breakfast, bagel, with breakfast steak, egg, cheese, and condiments | Fast Foods | 3.35 mg | 21% |
| 1953 | Mollusks, clam, mixed species, boiled or steamed | Finfish and Shellfish Products | 3.35 mg | 21% |
| 1954 | Biscuit, plain/buttermilk, frozen, baked | Baked Products | 3.35 mg | 21% |
| 1955 | Game meat, native, bear, simmered | Lamb, Veal and Game | 3.35 mg | 21% |
| 1956 | Pasta, fresh-refrigerated, plain, as purchased | Cereals, Grains and Pasta | 3.35 mg | 21% |
| 1957 | Fast foods, sandwiches and burgers, hamburger, regular, single patty, with condiments and vegetables | Fast Foods | 3.35 mg | 21% |
| 1958 | Fast foods, sandwiches and burgers, roast beef sandwich with cheese | Fast Foods | 3.35 mg | 21% |
| 1959 | Fast foods, sandwiches and burgers, hamburger, large, double patty, with condiments and vegetables | Fast Foods | 3.35 mg | 21% |
| 1960 | Pancake, plain (includes buttermilk), frozen, ready-to-heat, microwave | Baked Products | 3.35 mg | 21% |
| 1961 | Pork, lungs, raw | Pork Products | 3.35 mg | 21% |
| 1962 | Chicken, broiler, skin only, batter dipped, fried | Poultry Products | 3.34 mg | 21% |
| 1963 | Bread, cornbread (also corn muffin mix), dry mix, unprepared | Baked Products | 3.34 mg | 21% |
| 1964 | Fast foods, sandwiches and burgers, hamburger, large, single patty with condiments and vegetables | Fast Foods | 3.34 mg | 21% |
| 1965 | English muffin, whole wheat, toasted | Baked Products | 3.34 mg | 21% |
| 1966 | Pork, brains, braised | Pork Products | 3.33 mg | 21% |
| 1967 | Fast foods, mexican, chimichanga with beef | Fast Foods | 3.32 mg | 21% |
| 1968 | Fast foods, sandwiches and burgers, cheeseburger, large, single patty, with condiments and vegetables | Fast Foods | 3.32 mg | 21% |
| 1969 | Chicken, broiler, neck, meat and skin, simmered | Poultry Products | 3.32 mg | 21% |
| 1970 | Duck, wild, native, meat and skin, raw | Poultry Products | 3.32 mg | 21% |
| 1971 | Grains, semolina | Cereals, Grains and Pasta | 3.31 mg | 21% |
| 1972 | Fast foods, pizza, pepperoni, thin crust | Fast Foods | 3.31 mg | 21% |
| 1973 | Biscuit, plain/buttermilk, refrigerated dough, higher fat | Baked Products | 3.31 mg | 21% |
| 1974 | Pie crust, standard type, homemade, baked | Baked Products | 3.31 mg | 21% |
| 1975 | Soup, broth, beef, cubed, dehydrated | Soups, Sauces and Gravies | 3.30 mg | 21% |
| 1976 | Sausage, Brotwurst, pork, beef, with nonfat dry milk | Sausages and Luncheon meats | 3.30 mg | 21% |
| 1977 | Pâté, liver, unspecified meat, canned | Sausages and Luncheon meats | 3.30 mg | 21% |
| 1978 | Fish, herring, atlantic, pickled | Finfish and Shellfish Products | 3.30 mg | 21% |
| 1979 | Fish, mackerel, salted | Finfish and Shellfish Products | 3.30 mg | 21% |
| 1980 | Duck, wild, native, cooked | Poultry Products | 3.30 mg | 21% |
| 1981 | Pad thaï with chicken | Mixed Dishes | 3.30 mg | 21% |
| 1982 | Beef, chuck, short ribs, boneless, lean and fat, 0mm trim, braised | Beef Products | 3.30 mg | 21% |
| 1983 | Biscuit, plain/buttermilk, refrigerated dough, lower fat | Baked Products | 3.29 mg | 21% |
| 1984 | Beef, chuck, short ribs, boneless, lean and fat, 0mm trim, raw | Beef Products | 3.29 mg | 21% |
| 1985 | Deli-meat, corned beef, shaved | Sausages and Luncheon meats | 3.29 mg | 21% |
| 1986 | Turkey, all classes, skin and separable fat only, raw | Poultry Products | 3.29 mg | 21% |
| 1987 | Roll, dinner, egg | Baked Products | 3.29 mg | 21% |
| 1988 | Soy flour, full-fat, roasted | Legumes and Legume Products | 3.29 mg | 21% |
| 1989 | English muffin, wheat, toasted | Baked Products | 3.28 mg | 21% |
| 1990 | Fast foods, hot dog with chili | Fast Foods | 3.28 mg | 20% |
| 1991 | Bread, cheese | Baked Products | 3.28 mg | 20% |
| 1992 | Cookie, shortbread, plain, commercial | Baked Products | 3.27 mg | 20% |
| 1993 | Fish, cusk, baked or broiled | Finfish and Shellfish Products | 3.27 mg | 20% |
| 1994 | Fish, pollock, atlantic (boston blue), raw | Finfish and Shellfish Products | 3.27 mg | 20% |
| 1995 | Beef, brisket, whole, lean and fat, 3mm (1/8") trim, braised | Beef Products | 3.27 mg | 20% |
| 1996 | Fast Foods, sandwiches and burgers, cheeseburger, large, double patty, with condiments, vegetables and mayonnaise | Fast Foods | 3.26 mg | 20% |
| 1997 | Fiddlehead greens (ferns), frozen, boiled, drained | Vegetables and Vegetable Products | 3.26 mg | 20% |
| 1998 | Spices, curry powder | Spices and Herbs | 3.26 mg | 20% |
| 1999 | Fiddlehead greens (ferns), frozen, unprepared | Vegetables and Vegetable Products | 3.26 mg | 20% |
| 2000 | Wiener (cheesefurter), cheddar smokie | Sausages and Luncheon meats | 3.26 mg | 20% |
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