Vitamin B3 (Niacin) Content of Foods
(361 - 370)
0.1 mg
(per 2 g edible portion)
Allspice (ground)
0.1 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
0.8 mg
(per 27 g edible portion)
Kogomi (spears, raw)
4.4 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.3 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.1 mg
(per 2 g edible portion)
Japanese pepper (ground)
1.9 mg
(per 170 g edible portion)
Yellow sea bream (raw)
10.6 mg
(per 950 g edible portion)
Croaker (raw)
3.6 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.1 mg
(per 2 g edible portion)
Sage (ground)
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