The amount of Seasonings and Spices that contain 4 mg of Vitamin B3 (Niacin)
(11 - 20)
0.7 mg
(per 18 g edible portion)
Tomato paste
×
5.7
0.1 mg
(per 2 g edible portion)
Thyme (ground)
×
40
0.1 mg
(per 2 g edible portion)
Allspice (ground)
×
40
0.1 mg
(per 2 g edible portion)
Japanese pepper (ground)
×
40
0.1 mg
(per 2 g edible portion)
Sage (ground)
×
40
1.3 mg
(per 65 g edible portion)
Sakekasu
×
3.1
0.1 mg
(per 6 g edible portion)
Mustard (grain mustard)
×
40
0.2 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
×
20
0.2 mg
(per 16 g edible portion)
Mustard (paste)
×
20
0.3 mg
(per 18 g edible portion)
Barley-koji miso
×
13.3
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