Vitamin B3 (Niacin) Content of Foods
(Initial Y) (1 - 10)
0.2 mg
(per 50 g edible portion)
Yaki-onigiri
0.6 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
3.3 mg
(per 60 g edible portion)
Yanagimatsutake (raw)
0.6 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.5 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
1.4 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
1.6 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.2 mg
(per 24 g edible portion)
Yatsuhashi
0.7 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
1.9 mg
(per 170 g edible portion)
Yellow sea bream (raw)
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