The amount of Cereals that contain 4 mg of Vitamin B3 (Niacin)
(1 - 10)
0.5 mg
(per 7 g edible portion)
Barley, Roasted flour
×
8
0.7 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
×
5.7
1.3 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
×
3.1
0.9 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
×
4.4
0.5 mg
(per 10 g edible portion)
Buckwheat flour (straight)
×
8
0.9 mg
(per 20 g edible portion)
Parboiled grain
×
4.4
0.4 mg
(per 10 g edible portion)
Wheat germ
×
10
0.4 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
×
10
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
×
20
0.7 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
×
5.7
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