Vitamin B3 (Niacin) Content of Fruits
(21 - 30)
0.1 mg
(per 40 g edible portion)
Sudachi (peel, raw)
0.1 mg
(per 20 g edible portion)
Blueberry (jam)
0.6 mg
(per 247 g edible portion)
Pitaya (raw)
0.3 mg
(per 240 g edible portion)
Sour orange (juice, fresh)
0.7 mg
(per 295 g edible portion)
Valencia (juice sacs, raw)
0.1 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.2 mg
(per 50 g edible portion)
Strawberry (raw)
0.4 mg
(per 140 g edible portion)
Peach (canned in heavy syrup, solids)
0.9 mg
(per 630 g edible portion)
Pummelo (juice sacs, raw)
0.3 mg
(per 150 g edible portion)
Hyuganatsu (segments and albedo, raw)
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