Vitamin B3 (Niacin) Content of Foods
(Initial H) (21 - 30)
4.1 mg
(per 80 g edible portion)
Hatakeshimeji (raw)
0.1 mg
(per 5 g edible portion)
Hazel nut (oil-roasted and salted)
0.3 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.6 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
-
(per 37 g edible portion)
Hen's egg (white, boiled)
-
(per 36 g edible portion)
Hen's egg (white, raw)
0.1 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
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