Vitamin B3 (Niacin) Content of Foods
(Initial K) (1 - 10)
-
(per 70 g edible portion)
Kabosu (juice, fresh)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.5 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0.2 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0.7 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
0 mg
(per 5 g edible portion)
Kamairi-cha (infusion)
0.1 mg
(per 50 g edible portion)
Kanoko
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.7 mg
(per 25 g edible portion)
Kanpyo (raw)
0.3 mg
(per 30 g edible portion)
Karinto (brown sugar)
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