The amount of Foods that contain 3 mg of Vitamin B3 (Niacin) (361 - 370)

• 

  0.1 mg

  (per 2 g edible portion)

  Allspice (ground)
  × 30
• 

  0.1 mg

  (per 5 g edible portion)

  Hijiki (boiled and dried)
  × 30
• 

  0.8 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 3.8
• 

  4.4 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 0.7
• 

  0.3 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 10
• 

  0.1 mg

  (per 2 g edible portion)

  Japanese pepper (ground)
  × 30
• 

  1.9 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 1.6
• 

  10.6 mg

  (per 950 g edible portion)

  Croaker (raw)
  × 0.3
• 

  3.6 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 0.8
• 

  0.1 mg

  (per 2 g edible portion)

  Sage (ground)
  × 30