Vitamin B3 (Niacin) Content of Cereals
(11 - 20)
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
3.5 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
4.4 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
3.2 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
2.3 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
4.4 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.3 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.5 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1.2 mg
(per 50 g edible portion)
Barley (splited grain, raw)
0.2 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
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