Vitamin B3 (Niacin) Content of Cereals
0.5 mg
(per 7 g edible portion)
Barley, Roasted flour
0.7 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
1.3 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.9 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.5 mg
(per 10 g edible portion)
Buckwheat flour (straight)
0.9 mg
(per 20 g edible portion)
Parboiled grain
0.4 mg
(per 10 g edible portion)
Wheat germ
0.4 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.7 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
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