Vitamin B3 (Niacin) Content of Seasonings and Spices
(31 - 40)
0.2 mg
(per 18 g edible portion)
Tomato ketchup
1.3 mg
(per 100 g edible portion)
Chicken, pork and vegetable extract
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
-
(per 2 g edible portion)
Pepper (black, ground)
0.2 mg
(per 18 g edible portion)
Soybean-koji miso
1.8 mg
(per 150 g edible portion)
Mentsuyu (straight)
1.2 mg
(per 100 g edible portion)
Chicken bone stock
-
(per 3 g edible portion)
Mustard (prepared mustard)
0.1 mg
(per 5 g edible portion)
Consomme, cube
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