Vitamin B3 (Niacin) Content of Foods
(Initial J) (11 - 20)
-
(per 12 g edible portion)
Japanese chestnut (kanroni)
0.1 mg
(per 15 g edible portion)
Japanese chestnut (raw)
6.6 mg
(per 110 g edible portion)
Japanese common squid (baked)
6 mg
(per 125 g edible portion)
Japanese common squid (boiled)
6 mg
(per 190 g edible portion)
Japanese common squid (raw)
7.8 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.2 mg
(per 10 g edible portion)
Japanese icefish (raw)
0.1 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
0.6 mg
(per 350 g edible portion)
Japanese pear (raw)
0.1 mg
(per 2 g edible portion)
Japanese pepper (ground)
<
1
2
…
5
>
