The amount of Seasonings and Spices that contain 5 mg of Vitamin B3 (Niacin)
(41 - 49)
0.1 mg
(per 6 g edible portion)
Doubanjiang
×
50
0.9 mg
(per 100 g edible portion)
Katsuo-bushi and kombu extract
×
5.6
0.2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
×
25
0.6 mg
(per 100 g edible portion)
Shiitake extract
×
8.3
0.1 mg
(per 18 g edible portion)
Worcester sauce (thick type)
×
50
0.1 mg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
×
50
0.3 mg
(per 100 g edible portion)
Niboshi extract
×
16.7
0.1 mg
(per 18 g edible portion)
Worcester sauce (common type)
×
50
0.3 mg
(per 250 g edible portion)
Curry roux
×
16.7
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