Vitamin B3 (Niacin) Content of Milks
(31 - 40)
0.2 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
0.2 mg
(per 150 g edible portion)
Ordinary liquid milk
0.2 mg
(per 150 g edible portion)
Raw milk (holstein)
0.2 mg
(per 150 g edible portion)
Raw milk (jersey)
Tr
(per 60 g edible portion)
Lactic ice (low fat)
Tr
(per 25 g edible portion)
Cheese spread
Tr
(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
Tr
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
Tr
(per 30 g edible portion)
Whipping cream (milk fat)
Tr
(per 150 g edible portion)
Cream (milk and vegetable fat)
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