Last updated: October 11, 2026. Information checked at the time of writing.
Short answer: in Health Canada’s 2026 Canadian Nutrient File, the richest common food is “Fish, tuna, yellowfin, baked or broiled”, at 22.1 mg per 100 g. The table ranks 30 foods by amount per 100 g and shows the amount in a typical serving.
The ranking
| Rank | Food (CNF) | Serving | Per serving | Per 100 g |
|---|---|---|---|---|
| 1 | Fish, tuna, yellowfin, baked or broiled | 75 g | 16.6 mg | 22.1 mg |
| 2 | Fish, anchovy, european, canned with olive oil, drained solids | 15 g | 2.98 mg | 19.9 mg |
| 3 | Beef, liver, pan-fried | 75 g | 13.1 mg | 17.5 mg |
| 4 | Lamb, liver, pan-fried | 75 g | 12.5 mg | 16.7 mg |
| 5 | Peanuts, all types, dry roasted | 60 ml | 5.32 mg | 14.4 mg |
| 6 | Veal, liver, pan-fried | 75 g | 10.8 mg | 14.3 mg |
| 7 | Chicken, liver, all classes, cooked, pan-fried | 75 g | 10.4 mg | 13.9 mg |
| 8 | Chicken, broiler, breast, meat, roasted | 75 g | 10.3 mg | 13.7 mg |
| 9 | Peanut butter, smooth type, fat and sugar added | 30 ml | 4.29 mg | 13.1 mg |
| 10 | Turkey, all classes, breast, meat only, roasted | 75 g | 9.21 mg | 12.3 mg |
| 11 | Fish, tuna, bluefin, fresh, baked or broiled | 75 g | 7.91 mg | 10.5 mg |
| 12 | Fish, tuna, light, canned in water, drained, salt added | 75 g | 7.60 mg | 10.1 mg |
| 13 | Fish, salmon, sockeye (red), baked or broiled | 75 g | 7.59 mg | 10.1 mg |
| 14 | Fish, salmon, atlantic, wild, baked or broiled | 75 g | 7.56 mg | 10.1 mg |
| 15 | Fish, salmon, chinook (spring), baked or broiled | 75 g | 7.53 mg | 10.0 mg |
| 16 | Pork, loin, tenderloin, lean, roasted | 75 g | 7.28 mg | 9.70 mg |
| 17 | Game meat, deer (venison), ground, cooked, pan-broiled | 75 g | 6.94 mg | 9.26 mg |
| 18 | Fish, swordfish, baked or broiled | 75 g | 6.94 mg | 9.25 mg |
| 19 | Seeds, hemp seeds, hulled | 60 ml | 3.73 mg | 9.20 mg |
| 20 | Seeds, chia seeds, dried | 60 ml | 3.82 mg | 8.83 mg |
| 21 | Pork, liver, braised | 75 g | 6.33 mg | 8.44 mg |
| 22 | Fish, salmon, atlantic, farmed, baked or broiled | 75 g | 6.03 mg | 8.04 mg |
| 23 | Fish, salmon, coho, wild, baked or broiled | 75 g | 5.96 mg | 7.95 mg |
| 24 | Fish, halibut, Atlantic or Pacific, baked or broiled | 75 g | 5.93 mg | 7.91 mg |
| 25 | Beef, rib, rib eye steak, boneless, lean, cooked, broiled | 75 g | 5.83 mg | 7.78 mg |
| 26 | Pork, loin, centre cut (centre chop), bone-in, lean, roasted | 75 g | 5.74 mg | 7.66 mg |
| 27 | Fish, salmon, pink, canned, drained solids with bone | 75 g | 5.56 mg | 7.41 mg |
| 28 | Beef, loin, top sirloin steak, boneless, lean, cooked, broiled | 75 g | 5.37 mg | 7.16 mg |
| 29 | Pork, ground, lean, pan-fried | 75 g | 5.33 mg | 7.10 mg |
| 30 | Seeds, sunflower seed kernels, dry roasted | 60 ml | 2.29 mg | 7.04 mg |
Source: Health Canada, Canadian Nutrient File 2026 (14th edition). Amounts per 100 g and per serving as listed by the CNF; servings use CNF measures such as one Canada’s Food Guide serving of meat (75 g).
What to know
- Values are preformed niacin as reported in the CNF; the body also makes niacin from the amino acid tryptophan, so protein-rich foods contribute more than shown.
- Tuna, anchovies, liver and peanuts lead.
See also: the beef liver guide, the organ meats guide and the best beef liver supplements in Canada.
FAQ
What food has the most niacin?
Yellowfin tuna, then anchovies and beef liver, in the Canadian Nutrient File 2026.
Why is there no % Daily Value here?
Canadian Daily Values for niacin are expressed as niacin equivalents, which include niacin made from tryptophan; the CNF figures here are preformed niacin only.
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Written by the team at Rise Nutrition, Toronto, Canada’s single-ingredient ancestral nutrition brand. Questions: ray@risenutritions.ca
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