Vitamin B3 (Niacin) Content of Fruits
(41 - 50)
0.5 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0.7 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
0.6 mg
(per 360 g edible portion)
Oroblanco (juice sacs, raw)
0.5 mg
(per 150 g edible portion)
Valencia (fruit juices, reconstituted fruit juice)
0.5 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
-
(per 20 g edible portion)
Olive (pickles, ripe olives)
0.2 mg
(per 100 g edible portion)
Satsuma mandarin (juice sacs, normal ripening type, raw)
0.2 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
0.4 mg
(per 230 g edible portion)
Iyokan (juice sacs)
0.1 mg
(per 120 g edible portion)
Akebia (flesh, raw)
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