The amount of Seasonings and Spices that contain 5 mg of Vitamin B3 (Niacin) (11 - 20)

• 

  0.7 mg

  (per 18 g edible portion)

  Tomato paste
  × 7.1
• 

  0.1 mg

  (per 2 g edible portion)

  Thyme (ground)
  × 50
• 

  0.1 mg

  (per 2 g edible portion)

  Allspice (ground)
  × 50
• 

  0.1 mg

  (per 2 g edible portion)

  Japanese pepper (ground)
  × 50
• 

  0.1 mg

  (per 2 g edible portion)

  Sage (ground)
  × 50
• 

  1.3 mg

  (per 65 g edible portion)

  Sakekasu
  × 3.8
• 

  0.1 mg

  (per 6 g edible portion)

  Mustard (grain mustard)
  × 50
• 

  0.2 mg

  (per 15 g edible portion)

  Shoyu, Soy sauce (tamari-shoyu)
  × 25
• 

  0.2 mg

  (per 16 g edible portion)

  Mustard (paste)
  × 25
• 

  0.3 mg

  (per 18 g edible portion)

  Barley-koji miso
  × 16.7