Seasonings and Spices High in Vitamin B3 (Niacin) (1st - 20th) (per 100 g edible portion)

• Yeast (baker's yeast, compressed)
  
  23.1 mg
• Yeast (baker's yeast, dried)
  
  22 mg
• Paprica (ground)
  
  12.5 mg
• Parsley (dried)
  
  11.7 mg
• Red pepper (ground)
  
  11.3 mg
• Mustard (powder)
  
  8.5 mg
• Basil (ground)
  
  7.9 mg
• Chili powder
  
  7.2 mg
• Curry powder
  
  7 mg
• Seasoning mix, granule
  
  5.5 mg
• Ginger (dried, ground)
  
  4.2 mg
• Tomato paste
  
  3.7 mg
• Thyme (ground)
  
  3.4 mg
• Allspice (ground)
  
  2.9 mg
• Japanese pepper (ground)
  
  2.8 mg
• Sage (ground)
  
  2.7 mg
• Wasabi (powder, mixed with mustard powder)
  
  2.5 mg
• Sakekasu
  
  2 mg
• Mustard (grain mustard)
  
  1.8 mg
• Shoyu, Soy sauce (tamari-shoyu)
  
  1.6 mg