Vitamin B3 (Niacin) Content of Seasonings and Spices
(41 - 50)
1.1 mg
(per 100 g edible portion)
Beef and vegetables extract
-
(per 2 g edible portion)
Garlic (garlic powder)
1.6 mg
(per 160 g edible portion)
Hash roux
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
0.1 mg
(per 6 g edible portion)
Doubanjiang
-
(per 2 g edible portion)
Clove (ground)
0.9 mg
(per 100 g edible portion)
Katsuo-bushi and kombu extract
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
-
(per 5 g edible portion)
Ginger (paste)
-
(per 6 g edible portion)
Oyster sauce extract
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