Pulses Low in Vitamin B3 (Niacin) (41st - 60th) (per 100 g edible portion)

• Soy protein (concentrated type)
  
  0.6 mg
• Chickpea (whole, oil-roasted and salted)
  
  0.7 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.8 mg
• Pea (whole, dried, boiled)
  
  0.8 mg
• Soybean, Natto (hikiwari-natto)
  
  0.9 mg
• Broad bean (oil-roasted and salted)
  
  1 mg
• Soybean, Natto (itohiki-natto)
  
  1.1 mg
• Soybean, Natto (goto-natto)
  
  1.1 mg
• Chickpea (whole, dried, raw)
  
  1.5 mg
• Rice bean (whole, dried, raw)
  
  1.7 mg
• Soybean, Kinako (whole bean type)
  
  1.8 mg
• Soybean, Kinako (hulled bean type)
  
  1.8 mg
• Pea (oil-roasted and salted)
  
  1.9 mg
• Lima bean (whole, dried, raw)
  
  1.9 mg
• Kidney bean (whole, dried, raw)
  
  2 mg
• Yuba (dried type)
  
  2 mg
• Soybean, Whole bean (usa, dried, raw)
  
  2.1 mg
• Mung bean (whole, dried, raw)
  
  2.1 mg
• Adzuki bean (whole, dried, raw)
  
  2.2 mg
• Pea (shio-mame)
  
  2.2 mg