Vitamin B3 (Niacin) Content of Foods
(1011 - 1020)
0.1 mg
(per 25 g edible portion)
Okara (traditional product)
0.5 mg
(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
-
(per 9 g edible portion)
Pea (uguisu-mame)
0.1 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0.3 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
2.9 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
-
(per 10 g edible portion)
Corn (cornflakes)
0.2 mg
(per 68 g edible portion)
Kiritanpo
0.2 mg
(per 50 g edible portion)
Yaki-onigiri
0.5 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (half-milled rice)
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