Cereals Low in Vitamin B3 (Niacin) (21st - 40th) (per 100 g edible portion)

• Fu, Gluten products (steamed tubular type)
  
  0.3 mg
• Rice, Paddy rice gruels (under-milled rice)
  
  0.3 mg
• Rice, Paddy rice diluted gruels (half-milled rice)
  
  0.3 mg
• Yaki-onigiri
  
  0.3 mg
• Kiritanpo
  
  0.3 mg
• Corn (cornflakes)
  
  0.3 mg
• Steamed Chinese noodles
  
  0.4 mg
• Rice, Paddy rice thin gruels (brown rice)
  
  0.4 mg
• Shiratamako
  
  0.4 mg
• Domyojiko
  
  0.4 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.5 mg
• Fu, Gluten products (steamed type)
  
  0.5 mg
• Quick-cooking rice, raw
  
  0.5 mg
• Rice cake
  
  0.5 mg
• Buckwheat noodles (wet form, boiled)
  
  0.5 mg
• Job's tears (milled grain, raw)
  
  0.5 mg
• Premixed flour (for hot cake)
  
  0.6 mg
• Premixed flour (for tenpura)
  
  0.6 mg
• Udon (wet form, raw)
  
  0.6 mg
• Chinese noodles (wet form, raw)
  
  0.6 mg