Vitamin B3 (Niacin) Content of Foods
(41 - 50)
20.1 mg
(per 170 g edible portion)
Mackerel (baked)
0.4 mg
(per 3 g edible portion)
Purple laver (dried)
0.1 mg
(per 1 g edible portion)
Parsley (dried)
0.4 mg
(per 3 g edible portion)
Purple laver (toasted)
14.5 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
7.5 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0.2 mg
(per 2 g edible portion)
Red pepper (ground)
8.8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1.1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
8.9 mg
(per 90 g edible portion)
Oyster mushroom (raw)
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