Vitamin B3 (Niacin) Content of Foods
(1111 - 1120)
0.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.3 mg
(per 150 g edible portion)
Soy milk (reconstituted type)
0.1 mg
(per 25 g edible portion)
Okara (modern product)
0.4 mg
(per 200 g edible portion)
Soybean, Ganmodoki
0.4 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
0.9 mg
(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
0.8 mg
(per 400 g edible portion)
Soybean, Tofu (kinugoshi-tofu)
0.1 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
-
(per 20 g edible portion)
Honey
0.3 mg
(per 150 g edible portion)
Sekihan
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