Vitamin B3 (Niacin) Content of Foods
(Initial R) (11 - 20)
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.4 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
1.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.2 mg
(per 2 g edible portion)
Red pepper (ground)
0.2 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
5.7 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
57.6 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
31.8 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
39.3 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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