The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (41 - 50)

• 

  20.1 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 1
• 

  0.4 mg

  (per 3 g edible portion)

  Purple laver (dried)
  × 50
• 

  0.1 mg

  (per 1 g edible portion)

  Parsley (dried)
  × 200
• 

  0.4 mg

  (per 3 g edible portion)

  Purple laver (toasted)
  × 50
• 

  14.5 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 1.4
• 

  7.5 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 2.7
• 

  0.2 mg

  (per 2 g edible portion)

  Red pepper (ground)
  × 100
• 

  8.8 mg

  (per 80 g edible portion)

  Tuna, Canned product (flaked white meat in brine)
  × 2.3
• 

  1.1 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 18.2
• 

  8.9 mg

  (per 90 g edible portion)

  Oyster mushroom (raw)
  × 2.2