Vitamin B3 (Niacin) Content of Seasonings and Spices
(21 - 30)
0.3 mg
(per 18 g edible portion)
Barley-koji miso
0.3 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.3 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
0.3 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
0.3 mg
(per 17 g edible portion)
Tomato chili sauce
0.2 mg
(per 16 g edible portion)
Tomato puree
2.1 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
1.4 mg
(per 100 g edible portion)
Katsuo-bushi extract
0.1 mg
(per 5 g edible portion)
Cinnamon (ground)
0.2 mg
(per 16 g edible portion)
Tomato sauce
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