Table 2. Vitamin B3 profiles of some animal based foods.
| Animal based food samples | Nicotinic acid (mg/100 g) | Nicotinamide (mg/100 g) | Total (mg/100 g) | Nicotinic acid (%) | Nicotinamide (%) |
|---|---|---|---|---|---|
| Veal (veal steak fillet) | 3.032 | 6.650 | 9.682 | 31.3 | 68.7 |
| Chicken (breast) | 3.739 | 5.442 | 9.181 | 40.7 | 59.3 |
| Turkey meat (thigh) | 3.600 | 5.575 | 9.175 | 39.2 | 60.8 |
| Goat meat (leg) | 0.751 | 5.226 | 5.977 | 12.6 | 87.4 |
| Goat meat (belly) | 1.036 | 3.970 | 5.006 | 20.7 | 79.3 |
| Lamb (leg) | 2.366 | 3.405 | 5.771 | 41 | 59 |
| Lamb (back) | 0.424 | 4.586 | 5.010 | 8.5 | 91.5 |
| Lamb (arm) | 2.112 | 2.143 | 4.255 | 49.6 | 50.4 |
| Mutton (belly) | 1.680 | 4.008 | 5.688 | 29.5 | 70.5 |
| Bovine meat (loin) | 1.480 | 4.185 | 5.665 | 26.1 | 73.9 |
| Mean | 29.9 | 70.1 |