Pulses High in Vitamin B3 (Niacin) (21st - 40th) (per 100 g edible portion)

• Pea (oil-roasted and salted)
  
  1.9 mg
• Soybean, Kinako (hulled bean type)
  
  1.8 mg
• Soybean, Kinako (whole bean type)
  
  1.8 mg
• Rice bean (whole, dried, raw)
  
  1.7 mg
• Chickpea (whole, dried, raw)
  
  1.5 mg
• Soybean, Natto (goto-natto)
  
  1.1 mg
• Soybean, Natto (itohiki-natto)
  
  1.1 mg
• Broad bean (oil-roasted and salted)
  
  1 mg
• Soybean, Natto (hikiwari-natto)
  
  0.9 mg
• Pea (whole, dried, boiled)
  
  0.8 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.8 mg
• Chickpea (whole, oil-roasted and salted)
  
  0.7 mg
• Soy protein (concentrated type)
  
  0.6 mg
• Cowpea (whole, dried, boiled)
  
  0.6 mg
• Kidney bean (whole, dried, boiled)
  
  0.6 mg
• Soy protein (structured type)
  
  0.5 mg
• Soy milk (regular type)
  
  0.5 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.5 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  0.5 mg
• Soybean, Tofu (tofu-yo)
  
  0.5 mg