The amount of Fruits that contain 16 mg of Vitamin B3 (Niacin) (41 - 50)

• 

  0.7 mg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 22.9
• 

  0.6 mg

  (per 360 g edible portion)

  Oroblanco (juice sacs, raw)
  × 26.7
• 

  0.5 mg

  (per 150 g edible portion)

  Valencia (fruit juices, reconstituted fruit juice)
  × 32
• 

  0.5 mg

  (per 280 g edible portion)

  Navel (juice sacs, raw)
  × 32
• 

  0.2 mg

  (per 100 g edible portion)

  Satsuma mandarin (juice sacs, normal ripening type, raw)
  × 80
• 

  0.2 mg

  (per 100 g edible portion)

  Satsuma mandarin (segments, normal ripening type, raw)
  × 80
• 

  0.4 mg

  (per 230 g edible portion)

  Iyokan (juice sacs)
  × 40
• 

  0.1 mg

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 160
• 

  0.2 mg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 80
• 

  0.3 mg

  (per 150 g edible portion)

  Peach (30% fruit juice beverage, nectar)
  × 53.3