Vitamin B3 (Niacin) Content of Cereals
(Initial R) (21 - 28)
0.2 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (under-milled rice)
Tr
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
1.5 mg
(per 100 g edible portion)
Rice-koji
0.3 mg
(per 60 g edible portion)
Rice cake
0.5 mg
(per 75 g edible portion)
Rice vermicelli (raw)
0.1 mg
(per 10 g edible portion)
Rye (flour)
0.3 mg
(per 15 g edible portion)
Rye (whole flour)
0.9 mg
(per 72 g edible portion)
Rye bread
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