Vitamin B3 (Niacin) Content of Seasonings and Spices
(11 - 20)
0.7 mg
(per 18 g edible portion)
Tomato paste
0.1 mg
(per 2 g edible portion)
Thyme (ground)
0.1 mg
(per 2 g edible portion)
Allspice (ground)
0.1 mg
(per 2 g edible portion)
Japanese pepper (ground)
0.1 mg
(per 2 g edible portion)
Sage (ground)
-
(per 1.5 g edible portion)
Wasabi (powder, mixed with mustard powder)
1.3 mg
(per 65 g edible portion)
Sakekasu
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
0.2 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
0.2 mg
(per 16 g edible portion)
Mustard (paste)
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