Vitamin B3 (Niacin) Content of Seasonings and Spices
(61 - 70)
-
(per 5 g edible portion)
Hot pepper sauce
0.1 mg
(per 18 g edible portion)
Worcester sauce (common type)
-
(per 5 g edible portion)
Garlic (paste)
0 mg
(per 2 g edible portion)
Pepper (white, ground)
0.3 mg
(per 250 g edible portion)
Curry roux
-
(per 14 g edible portion)
Mayonnaise (egg yolk type)
-
(per 15 g edible portion)
Fruit vinegar (cider vinegar)
-
(per 15 g edible portion)
Grain vinegar
0 mg
(per 5 g edible portion)
Cayenne pepper oil
Tr
(per 16 g edible portion)
Thousand Island dressing
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