Cereals Low in Vitamin B3 (Niacin) (121st - 138th) (per 100 g edible portion)

• Fu, Gluten products (baked type, kanze-fu)
  
  3.5 mg
• Wheat gluten (powdered type)
  
  3.5 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  3.5 mg
• Fu, Gluten products (baked type, ita-fu)
  
  3.6 mg
• Buckwheat flour (middle layer)
  
  4.1 mg
• Wheat germ
  
  4.2 mg
• Parboiled grain
  
  4.3 mg
• Buckwheat flour (straight)
  
  4.5 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  4.9 mg
• Wheat, Whole grain (imported, soft, raw)
  
  5 mg
• Wheat flour (hard flour, whole)
  
  5.7 mg
• Wheat, Whole grain (imported, hard, raw)
  
  5.8 mg
• Sorghum (whole grain, raw)
  
  6 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  6.3 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  6.3 mg
• Rice, Upland rice grain (brown rice, raw)
  
  6.3 mg
• Buckwheat flour (outer layer)
  
  7.1 mg
• Barley, Roasted flour
  
  7.6 mg