The amount of Cereals that contain 2 mg of Vitamin B3 (Niacin) (11 - 20)

• 

  0.2 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, kanze-fu)
  × 10
• 

  3.5 mg

  (per 100 g edible portion)

  Barley, Noodles (dry form, raw)
  × 0.6
• 

  4.4 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 0.5
• 

  3.2 mg

  (per 100 g edible portion)

  Dried buckwheat noodles (dry form, raw)
  × 0.6
• 

  2.3 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 0.9
• 

  4.4 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 0.5
• 

  0.3 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 6.7
• 

  0.5 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 4
• 

  1.2 mg

  (per 50 g edible portion)

  Barley (splited grain, raw)
  × 1.7
• 

  0.2 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 10