Amount of Niacin, also called vitamin B3, nicotinic acid in Sausage, chicken, beef, pork, skinless, smoked

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There is mg amount of Niacin, also called vitamin B3, nicotinic acid in amount of Sausage, chicken, beef, pork, skinless, smoked

VITAMIN B3 (Niacin)
The name niacin is used to describe also nicotinic acid, nicotinamide and niacinamide, these terms can be used interchangeably and mean one thing, vitamin B3.

As with other B group vitamins, B3 also very important for a range of functions, but most importantly it is involved in metabolism of fats, cholesterol synthesis, DNA synthesis and plays role in regulation of glucose (blood sugar). Already in around 1950 niacin was used to reduce cholesterol levels and due to this action it is believed to be a beneficial factor in reducing the occurrence of cardiovascular disease. In some people when taken as a supplement, B3 may cause feeling of a hot flush, which is temporary burning like sensation, however naturally occurring B3 from foods will not cause this. Most significant sources of B3 include animal proteins, almonds, sunflower seeds, mackerel.

Determine, under different quantities, how much of Niacin, also called vitamin B3, nicotinic acid nutrient can be found in Sausage, chicken, beef, pork, skinless, smoked. Calculate and convert the amounts.