15
B
3
in Food
h
d di
f i
i
3
T ere are many goo etary sources o v tam n B
including chicken, beef, fish.
As with B
1
the USDA Nutrient Database lists fortified
breakfast cereals as a very good concentrated source of
B
3
.
In most plant sources much of the niacin content will be
bound to sugar molecules and not bioavailable.
Tryptophan is a precursor for the biosynthesis of Niacin
and is normally taken into account in the units of Niacin
Equivalents (NE)
Typical B
3
values in food
Fortified cereals*
90.6 mg/100g
Milk (pasteurized)
0.11 mg/100g
Tuna
22.1 mg/100g
Beef/Lamb (lean)
9.0 mg/100g
Pork
10.9 mg/100g
Peanuts
13.8 mg/100g
*Content may vary greatly depending on brand.
Chicken
14.8 mg/100g
Peas (frozen)
2.1 mg/100g
Bacon
11.1 mg/100g
Espresso
5.2 mg/100g
