The amount of Seasonings and Spices that contain 4 mg of Vitamin B3 (Niacin) (41 - 49)

• 

  0.1 mg

  (per 6 g edible portion)

  Doubanjiang
  × 40
• 

  0.9 mg

  (per 100 g edible portion)

  Katsuo-bushi and kombu extract
  × 4.4
• 

  0.2 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (shiro-shoyu)
  × 20
• 

  0.6 mg

  (per 100 g edible portion)

  Shiitake extract
  × 6.7
• 

  0.1 mg

  (per 18 g edible portion)

  Worcester sauce (thick type)
  × 40
• 

  0.1 mg

  (per 18 g edible portion)

  Worcester sauce (semi-thick type)
  × 40
• 

  0.3 mg

  (per 100 g edible portion)

  Niboshi extract
  × 13.3
• 

  0.1 mg

  (per 18 g edible portion)

  Worcester sauce (common type)
  × 40
• 

  0.3 mg

  (per 250 g edible portion)

  Curry roux
  × 13.3