Cereals Low in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Rye (whole flour)
  
  1.7 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  1.9 mg
• Proso millet (milled grain, raw)
  
  2 mg
• Corn (whole grain, raw)
  
  2 mg
• Corn (popcorn, oil-popped and salted)
  
  2 mg
• Japanese barnyard millet (milled grain, raw)
  
  2 mg
• Buckwheat flour (inner layer)
  
  2.2 mg
• Barley (splited grain, raw)
  
  2.3 mg
• Macaroni and Spaghetti (dry form, raw)
  
  2.3 mg
• Wheat gluten (paste type)
  
  2.7 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  2.9 mg
• Rice, Cooked paddy rice (brown rice)
  
  2.9 mg
• Rice, Cooked upland rice (brown rice)
  
  2.9 mg
• Sorghum (milled grain, raw)
  
  3 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  3.1 mg
• Barley (under-milled pressed grain, raw)
  
  3.2 mg
• Dried buckwheat noodles (dry form, raw)
  
  3.2 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  3.4 mg
• Buckwheat noodles (wet form, raw)
  
  3.4 mg
• Barley, Noodles (dry form, raw)
  
  3.5 mg