Hola folks!

So this is kind of a double post, two questions in one. So here goes. If you've ever read my questions, you may know that I have Keratosis Pelaris (which is a skin disorder which has no proven cure). So with that said, I've read that taken Niacin pills will minimize it's appearance.

So, I've decided (because of the BUSY life lately) to try and hit two birds with one stone. I've decided to try and take in mostly foods with high Niacin content. Knowing that lots of fruit and veggies have lots of Niacin, I figure there is TWO health benefits of doing this (the skin and the diet).

So, as for my question: What are some foods that have a very high Niacin content?

Milk meat fish eggs yeast and the cereal grains. Try a nice bowl of Wheaties or Total!

Niacin is fairly stable, but some niacin can be lost during cooking as it dissolves in the cooking liquid. Losses in preparation and storage are slight. To retain niacin:
.Cook vegetables in a minimal amount of water.
.Roast or broil beef, veal, lamb, and poultry. (Pork keeps about the same amount of niacin regardless of cooking method.)
Click here for nutrition table for 7,248 foods.
WHAT ABOUT ENRICHED OR FORTIFIED FOODS?
Pasta and most breads made from refined flours are enriched with niacin because niacin is one of the nutrients lost in processing. Other nutrients added to refined flours and pasta are iron, thiamin, and riboflavin. Enriched products or products made from enriched flour are labeled as such.
Most ready-to-eat and instant-prepared cereals are fortified with niacin. Fortified ready-to-eat cereals usually contain at least 25 percent of the U.S. RDA for niacin. Since cereals vary, check the label on the package for the percentage of the U.S. RDA for a specific cereal.
WHAT IS A SERVING?
The serving sizes used on the list of good sources are only estimates of the amounts of food you might eat. The amount of nutrient in a serving depends on the weight of the serving. For example, 3 ounces of cooked lean pork loin roast contains more niacin than a cooked pork chop, because the chop has less than 3 ounces of lean meat. Therefore, a serving of the pork loin roast has 25 percent of the U.S. RDA while the pork chop has less than 20 percent.
WHAT ARE GOOD SOURCES OF NIACIN?
FOOD SELECTED PERCENTAGE OF SERVING SIZE U.S. RDA (1)
BREADS, CEREALS, AND OTHER GRAIN PRODUCTS(2)
Bagel, plain or whole-wheat 1 medium + Bulgur, cooked or canned 2/3 cup + English muffin, plain or whole-wheat 1 + Muffin, bran 1 medium + Oatmeal, instant, fortified, prepared 2/3 cup + Pita bread, plain or whole-wheat 1 small + Pretzel, soft 1 + Ready-to-eat cereals, fortified 1 ounce ++ Roll, hoagie or submarine 1 +
VEGETABLES
Mushrooms, cooked 1/2 cup + Potato, boiled, with skin 1 medium +
MEAT, POULTRY, FISH, AND ALTERNATES
Meat and Poultry Beef: Brisket, braised, lean only 3 ounces + Ground; extra lean, lean or regular; baked or broiled 1 patty + Roast, rib, roasted, lean only 3 ounces + Steak, baked or broiled, lean only 3 ounces + Stew meat, simmered, lean only 3 ounces + Chicken, without skin: Breast, broiled or roasted 1/2 breast +++ Leg (thigh and drumstick), broiled or roasted 1 leg ++ Light or dark meat, broiled, roasted, or stewed 3 ounces ++ Cornish hen, roasted, without skin 1/2 hen +++ Ham, roasted, lean only: Fresh 3 ounces + Smoked or cured 3 ounces + Lamb, lean only: Chop, shoulder; baked, braised, or broiled 1 chop ++ Roast, shoulder, roasted 3 ounces +
Liver, braised: Beef, calf, or pork 3 ounces ++ Chicken 1/2 cup, diced + Liverwurst 1 ounce + Pork, lean only: Chop, baked or broiled 1 chop + Roast, loin, roasted 3 ounces ++ Turkey: Ground, cooked 3 ounces + Light or dark meat, roasted, without skin 3 ounces + Veal, lean only: Chop, braised 1 chop +++ Roast, leg, roasted 3 ounces ++
Fish and Seafood Catfish, flounder, haddock, pompano, or pike; baked or broiled 3 ounces + Crabmeat, steamed 3 ounces + Croaker, porgy, or trout; baked or broiled 3 ounces + Mackerel: Baked or broiled 3 ounces +++ Canned, drained 3 ounces ++ Mullet, baked or broiled 3 ounces ++ Salmon: Baked, broiled, poached, or steamed 3 ounces ++ Canned, drained 3 ounces ++ Shrimp; boiled, broiled, steamed, or canned; drained 3 ounces + Swordfish steak, baked or broiled 3 ounces +++ Tuna, canned, drained 3 ounces +
Nuts and Seeds Peanuts, roasted or dry-roasted 2 tablespoons + Peanut butter 2 tablespoons +

Hope this help! It's weird because me and my friend had just look this up about a hour prior to me reading your post.

Important to remember niacin is one of the water soluble vitamins so you need to get yourself a daily dose since the body washes it out when you drink fluids. Any excess will be lost. There are other kinds of vitamins that are fat soluble, those you can take once in a larger dose and you are good for several weeks or even months

Hola folks!

So this is kind of a double post, two questions in one. So here goes. If you've ever read my questions, you may know that I have Keratosis Pelaris (which is a skin disorder which has no proven cure). So with that said, I've read that taken Niacin pills will minimize it's appearance.

So, I've decided (because of the BUSY life lately) to try and hit two birds with one stone. I've decided to try and take in mostly foods with high Niacin content. Knowing that lots of fruit and veggies have lots of Niacin, I figure there is TWO health benefits of doing this (the skin and the diet).

So, as for my question: What are some foods that have a very high Niacin content?



I know you didn't ask this but I'm throwing it out there - be sure the read about the side effects of niacin before you take a mega-dose.

My husband was sensitive to niacin, didn't realize it, took it on Doctor's instructions, the bottom fell out of his blood pressure and he was hospitalized over night. We thought he had had (another) heart attack and he simply collapsed.

As I said - know you didn't ask this and don't want to muddy the waters but please be careful.

Thanks for the heads up, Judy. I used to smoke lots of pot, so I'm familiar with Niacin pills, and know I'm not sensitive to them. But thanks for the information.

Wild---didn't know that, thanks!