Nutrient table · IFCT 2017 · ICMR-NIN 2020

Niacin (vitamin B3) content of Indian foods

Per 100 g, peanuts are the richest niacin source in IFCT 2017 at 11.35 mg, well ahead of broiler chicken at 8.06 mg. Garden cress seeds give 5.67 mg, milk fish 5.21 mg, mutton 5.14 mg and tuna 4.73 mg. For comparison, an adult man needs 18 mg of niacin a day and a woman 14 mg, according to ICMR-NIN 2020.

01The nutrient

What niacin (vitamin b3) does, and where Indian diets stand

Niacin, vitamin B3, is part of two coenzymes used in hundreds of reactions that release energy from food and repair cells. The body can also make some niacin from tryptophan, an amino acid found in protein, so a diet with enough protein helps cover the need.

Severe niacin deficiency causes pellagra, remembered by its signs of dermatitis, diarrhoea and dementia. In India it was once seen in parts of the Deccan where jowar was the staple, and among people who lived mainly on maize, whose niacin stays tightly bound unless the grain is treated with lime. Today it appears mainly with heavy alcohol use, very poor diets and some medical conditions.

This table ranks the 242 foods in IFCT 2017 with a niacin value, per 100 g. Peanuts lead the whole list. Poultry, mutton, lamb, pork and fish make up most of the rest, alongside garden cress seeds, mustard seeds, almond and dried oyster mushroom. Among grains, barley, maize and whole wheat carry the most.

02The full table

All 242 foods ranked by niacin (vitamin b3)

Per 100 g of the edible portion, highest first. The last two columns show the share of an adult's daily need that 100 g covers.

Indian foods ranked by niacin (vitamin b3) per 100 g
Rank	Food	Group	Per 100 g	Man's daily need	Woman's daily need
1	Peanuts (groundnut)	Nuts and oilseeds	11.35 mg	63%	81%
2	Chicken (broiler)	Meat, poultry and eggs	8.06 mg	45%	58%
3	Garden cress seeds (halim)	Nuts and oilseeds	5.67 mg	32%	41%
4	Milk fish	Fish and seafood	5.21 mg	29%	37%
5	Goat meat (mutton)	Meat, poultry and eggs	5.14 mg	29%	37%
6	Turkey	Meat, poultry and eggs	4.92 mg	27%	35%
7	Tuna	Fish and seafood	4.73 mg	26%	34%
8	Quail	Meat, poultry and eggs	4.69 mg	26%	34%
9	Sheep meat (lamb)	Meat, poultry and eggs	4.53 mg	25%	32%
10	Salmon	Fish and seafood	4.45 mg	25%	32%
11	Chicken liver and gizzard	Meat, poultry and eggs	4.44 mg	25%	32%
12	Rabbit	Meat, poultry and eggs	4.38 mg	24%	31%
13	Pork	Meat, poultry and eggs	4.22 mg	23%	30%
14	Mustard seeds	Nuts and oilseeds	3.8 mg	21%	27%
15	Oyster mushroom (dried)	Vegetables and mushrooms	3.77 mg	21%	27%
16	Almond	Nuts and oilseeds	3.71 mg	21%	27%
17	Guinea fowl	Meat, poultry and eggs	3.64 mg	20%	26%
18	Pine nuts (chilgoza)	Nuts and oilseeds	3.52 mg	20%	25%
19	Seer fish (vanjaram)	Fish and seafood	3.46 mg	19%	25%
20	Pigeon	Meat, poultry and eggs	3.45 mg	19%	25%
21	Emu	Meat, poultry and eggs	3.26 mg	18%	23%
22	Queen fish	Fish and seafood	3.24 mg	18%	23%
23	Red snapper	Fish and seafood	3.14 mg	17%	22%
24	Sesame seeds (til)	Nuts and oilseeds	3.12 mg	17%	22%
25	Black snapper	Fish and seafood	2.89 mg	16%	21%
26	Cumin seeds	Spices, herbs and condiments	2.87 mg	16%	21%
27	Hilsa (ilish)	Fish and seafood	2.85 mg	16%	20%
28	Barley	Cereals and millets	2.84 mg	16%	20%
29	Dried peas	Pulses and legumes	2.69 mg	15%	19%
30	Maize (corn)	Cereals and millets	2.69 mg	15%	19%
31	Shark	Fish and seafood	2.68 mg	15%	19%
32	Wheat (whole, suji and dalia)	Cereals and millets	2.68 mg	15%	19%
33	Mackerel	Fish and seafood	2.67 mg	15%	19%
34	Pomfret	Fish and seafood	2.61 mg	14%	19%
35	Whole masoor (lentil)	Pulses and legumes	2.54 mg	14%	18%
36	Mullet	Fish and seafood	2.52 mg	14%	18%
37	Country chicken (desi)	Meat, poultry and eggs	2.44 mg	14%	17%
38	Rajma (red kidney beans)	Pulses and legumes	2.42 mg	13%	17%
39	Matha	Fish and seafood	2.37 mg	13%	17%
40	Wheat flour (atta and maida)	Cereals and millets	2.37 mg	13%	17%
41	Rohu	Fish and seafood	2.33 mg	13%	17%
42	Rice bean	Pulses and legumes	2.32 mg	13%	17%
43	Freshwater Eel	Fish and seafood	2.3 mg	13%	16%
44	Duck	Meat, poultry and eggs	2.24 mg	12%	16%
45	Kalava	Fish and seafood	2.24 mg	12%	16%
46	Catla	Fish and seafood	2.21 mg	12%	16%
47	Tender red gram (fresh toor)	Vegetables and mushrooms	2.14 mg	12%	15%
48	Soya bean	Pulses and legumes	2.12 mg	12%	15%
49	Jowar (sorghum)	Cereals and millets	2.1 mg	12%	15%
50	Red gram (toor or arhar)	Pulses and legumes	2.09 mg	12%	15%
51	Shiitake mushroom	Vegetables and mushrooms	1.92 mg	11%	14%
52	Parrot fish	Fish and seafood	1.89 mg	11%	13%
53	Field bean (dry)	Pulses and legumes	1.88 mg	10%	13%
54	Bengal gram (chana)	Pulses and legumes	1.87 mg	10%	13%
55	Moth bean (matki)	Pulses and legumes	1.87 mg	10%	13%
56	Puffed rice (murmura)	Cereals and millets	1.87 mg	10%	13%
57	Silver carp	Fish and seafood	1.87 mg	10%	13%
58	Green gram (moong)	Pulses and legumes	1.84 mg	10%	13%
59	Moon fish	Fish and seafood	1.83 mg	10%	13%
60	Horse gram (kulthi)	Pulses and legumes	1.82 mg	10%	13%
61	Masoor dal (red lentil)	Pulses and legumes	1.81 mg	10%	13%
62	Chembali	Fish and seafood	1.8 mg	10%	13%
63	Black gram (urad)	Pulses and legumes	1.76 mg	10%	13%
64	Catfish	Fish and seafood	1.74 mg	10%	12%
65	Quinoa	Cereals and millets	1.7 mg	9%	12%
66	Rice	Cereals and millets	1.69 mg	9%	12%
67	Apricot (dried and processed)	Fruits	1.66 mg	9%	12%
68	Crab	Fish and seafood	1.66 mg	9%	12%
69	Cowpea (lobia)	Pulses and legumes	1.64 mg	9%	12%
70	Poha (rice flakes)	Cereals and millets	1.6 mg	9%	11%
71	Sunflower seeds	Nuts and oilseeds	1.6 mg	9%	11%
72	Tamarind	Fruits	1.56 mg	9%	11%
73	Turmeric powder	Spices, herbs and condiments	1.55 mg	9%	11%
74	Bhetki (barramundi)	Fish and seafood	1.54 mg	9%	11%
75	Pumpkin leaves	Green leafy vegetables	1.49 mg	8%	11%
76	Varagu millet	Cereals and millets	1.49 mg	8%	11%
77	Dates	Fruits	1.47 mg	8%	11%
78	Chicken mushroom	Vegetables and mushrooms	1.45 mg	8%	10%
79	Tilapia	Fish and seafood	1.4 mg	8%	10%
80	Ragi (finger millet)	Cereals and millets	1.34 mg	7%	10%
81	Rani	Fish and seafood	1.33 mg	7%	10%
82	Prawns	Fish and seafood	1.31 mg	7%	9%
83	Samai (little millet)	Cereals and millets	1.29 mg	7%	9%
84	Green peas (fresh)	Vegetables and mushrooms	1.28 mg	7%	9%
85	Pangas	Fish and seafood	1.28 mg	7%	9%
86	Silan	Fish and seafood	1.27 mg	7%	9%
87	Ajwain (carom seeds)	Spices, herbs and condiments	1.23 mg	7%	9%
88	Coriander seeds	Spices, herbs and condiments	1.2 mg	7%	9%
89	Garden cress leaves	Green leafy vegetables	1.2 mg	7%	9%
90	Fenugreek seeds (methi dana)	Spices, herbs and condiments	1.19 mg	7%	9%
91	Agathi leaves	Green leafy vegetables	1.18 mg	7%	8%
92	Octopus	Fish and seafood	1.18 mg	7%	8%
93	Cloves	Spices, herbs and condiments	1.15 mg	6%	8%
94	Karimeen (pearl spot)	Fish and seafood	1.15 mg	6%	8%
95	Niger seeds	Nuts and oilseeds	1.14 mg	6%	8%
96	Cardamom	Spices, herbs and condiments	1.13 mg	6%	8%
97	Safflower seeds	Nuts and oilseeds	1.12 mg	6%	8%
98	Flaxseeds (alsi)	Nuts and oilseeds	1.09 mg	6%	8%
99	Pippali (long pepper)	Spices, herbs and condiments	1.06 mg	6%	8%
100	Potato	Roots and tubers	1.04 mg	6%	7%
101	Squid	Fish and seafood	1.04 mg	6%	7%
102	Cashew nut	Nuts and oilseeds	1.03 mg	6%	7%
103	Tiger prawns	Fish and seafood	1.03 mg	6%	7%
104	Zucchini	Vegetables and mushrooms	1.03 mg	6%	7%
105	Clam	Fish and seafood	0.96 mg	5%	7%
106	Mace	Spices, herbs and condiments	0.92 mg	5%	7%
107	Anchovy	Fish and seafood	0.91 mg	5%	7%
108	Sardine	Fish and seafood	0.91 mg	5%	7%
109	Avocado	Fruits	0.9 mg	5%	6%
110	Bajra (pearl millet)	Cereals and millets	0.86 mg	5%	6%
111	Knol-khol leaves	Green leafy vegetables	0.86 mg	5%	6%
112	Pistachio	Nuts and oilseeds	0.86 mg	5%	6%
113	Walnut	Nuts and oilseeds	0.86 mg	5%	6%
114	Black pepper	Spices, herbs and condiments	0.85 mg	5%	6%
115	Curry leaves	Spices, herbs and condiments	0.85 mg	5%	6%
116	Soursop	Fruits	0.85 mg	5%	6%
117	French beans	Vegetables and mushrooms	0.83 mg	5%	6%
118	Drumstick leaves (moringa)	Green leafy vegetables	0.82 mg	5%	6%
119	Chillies (green and red)	Spices, herbs and condiments	0.8 mg	4%	6%
120	Colocasia leaves (arbi patta)	Green leafy vegetables	0.8 mg	4%	6%
121	Tamarind leaves	Green leafy vegetables	0.79 mg	4%	6%
122	Poppy seeds	Spices, herbs and condiments	0.77 mg	4%	6%
123	Broad beans	Vegetables and mushrooms	0.76 mg	4%	5%
124	Mint leaves	Spices, herbs and condiments	0.74 mg	4%	5%
125	Water Chestnut	Roots and tubers	0.74 mg	4%	5%
126	Coriander leaves	Spices, herbs and condiments	0.73 mg	4%	5%
127	Amaranth leaves (chaulai)	Green leafy vegetables	0.71 mg	4%	5%
128	Cluster beans (gawar)	Vegetables and mushrooms	0.71 mg	4%	5%
129	Coconut	Nuts and oilseeds	0.71 mg	4%	5%
130	Oyster	Fish and seafood	0.71 mg	4%	5%
131	Fenugreek leaves (methi)	Green leafy vegetables	0.7 mg	4%	5%
132	Custard apple (sitaphal)	Fruits	0.69 mg	4%	5%
133	Button mushroom	Vegetables and mushrooms	0.68 mg	4%	5%
134	Pointed gourd (parwal)	Vegetables and mushrooms	0.67 mg	4%	5%
135	Sweet potato	Roots and tubers	0.67 mg	4%	5%
136	Pak Choi leaves	Green leafy vegetables	0.66 mg	4%	5%
137	Bombay duck	Fish and seafood	0.64 mg	4%	5%
138	Amaranth spinosus	Green leafy vegetables	0.63 mg	4%	5%
139	Lobster	Fish and seafood	0.63 mg	4%	5%
140	Drumstick (moringa pods)	Vegetables and mushrooms	0.62 mg	3%	4%
141	Okra (bhindi)	Vegetables and mushrooms	0.61 mg	3%	4%
142	Yam (suran)	Roots and tubers	0.61 mg	3%	4%
143	Guava	Fruits	0.6 mg	3%	4%
144	Mud crab	Fish and seafood	0.6 mg	3%	4%
145	Gongura (gogu) leaves	Green leafy vegetables	0.58 mg	3%	4%
146	Mangosteen	Fruits	0.58 mg	3%	4%
147	Mustard leaves (sarson)	Green leafy vegetables	0.58 mg	3%	4%
148	Capsicum	Vegetables and mushrooms	0.56 mg	3%	4%
149	Tinda (round gourd)	Vegetables and mushrooms	0.56 mg	3%	4%
150	Ivy gourd (kundru)	Vegetables and mushrooms	0.55 mg	3%	4%
151	Wood apple (kaitha)	Fruits	0.55 mg	3%	4%
152	Bathua leaves	Green leafy vegetables	0.54 mg	3%	4%
153	Baby corn	Vegetables and mushrooms	0.53 mg	3%	4%
154	Brinjal (baingan)	Vegetables and mushrooms	0.53 mg	3%	4%
155	Scarlet runner bean	Vegetables and mushrooms	0.52 mg	3%	4%
156	Tomato	Vegetables and mushrooms	0.52 mg	3%	4%
157	Colocasia root (arbi)	Roots and tubers	0.51 mg	3%	4%
158	Nutmeg	Spices, herbs and condiments	0.51 mg	3%	4%
159	Brussels sprouts	Green leafy vegetables	0.5 mg	3%	4%
160	Celery stalk	Vegetables and mushrooms	0.48 mg	3%	3%
161	Raisins	Fruits	0.48 mg	3%	3%
162	Strawberry	Fruits	0.48 mg	3%	3%
163	Banana	Fruits	0.47 mg	3%	3%
164	Radish leaves	Green leafy vegetables	0.47 mg	3%	3%
165	Sole fish	Fish and seafood	0.47 mg	3%	3%
166	Basella leaves	Green leafy vegetables	0.46 mg	3%	3%
167	Amaranth seed (rajgira)	Cereals and millets	0.45 mg	3%	3%
168	Betel leaves	Green leafy vegetables	0.45 mg	3%	3%
169	Mango ginger (amba haldi)	Spices, herbs and condiments	0.45 mg	3%	3%
170	Tapioca (cassava)	Roots and tubers	0.45 mg	3%	3%
171	Plum	Fruits	0.44 mg	2%	3%
172	Pumpkin	Vegetables and mushrooms	0.44 mg	2%	3%
173	Asafoetida (hing)	Spices, herbs and condiments	0.43 mg	2%	3%
174	Beet greens	Green leafy vegetables	0.43 mg	2%	3%
175	Khoa (mawa)	Milk and dairy	0.43 mg	2%	3%
176	Lotus root (kamal kakdi)	Roots and tubers	0.43 mg	2%	3%
177	Ginger	Spices, herbs and condiments	0.42 mg	2%	3%
178	Jackfruit (ripe)	Fruits	0.42 mg	2%	3%
179	Muskmelon	Fruits	0.41 mg	2%	3%
180	Black berry	Fruits	0.4 mg	2%	3%
181	Manila tamarind (jungle jalebi)	Fruits	0.4 mg	2%	3%
182	Phalsa	Fruits	0.4 mg	2%	3%
183	Garlic	Spices, herbs and condiments	0.38 mg	2%	3%
184	Knol-khol (kohlrabi)	Vegetables and mushrooms	0.37 mg	2%	3%
185	Parsley	Green leafy vegetables	0.36 mg	2%	3%
186	Cucumber	Vegetables and mushrooms	0.35 mg	2%	3%
187	Currants	Fruits	0.35 mg	2%	3%
188	Onion	Spices, herbs and condiments	0.34 mg	2%	2%
189	Snake gourd	Vegetables and mushrooms	0.34 mg	2%	2%
190	Star fruit	Fruits	0.34 mg	2%	2%
191	Ber (Indian jujube)	Fruits	0.33 mg	2%	2%
192	Papaya	Fruits	0.33 mg	2%	2%
193	Plantain (raw banana)	Vegetables and mushrooms	0.33 mg	2%	2%
194	Rumex leaves	Green leafy vegetables	0.33 mg	2%	2%
195	Spinach	Green leafy vegetables	0.33 mg	2%	2%
196	Field beans (fresh pods)	Vegetables and mushrooms	0.32 mg	2%	2%
197	Ponnaganni	Green leafy vegetables	0.32 mg	2%	2%
198	Cauliflower	Vegetables and mushrooms	0.31 mg	2%	2%
199	Radish	Roots and tubers	0.31 mg	2%	2%
200	Peach	Fruits	0.29 mg	2%	2%
201	Orange	Fruits	0.28 mg	2%	2%
202	Watermelon	Fruits	0.28 mg	2%	2%
203	Bitter gourd (karela)	Vegetables and mushrooms	0.27 mg	2%	2%
204	Fig	Fruits	0.27 mg	2%	2%
205	Mango	Fruits	0.26 mg	1%	2%
206	Rambutan	Fruits	0.26 mg	1%	2%
207	Raw mango	Vegetables and mushrooms	0.26 mg	1%	2%
208	Apple	Fruits	0.25 mg	1%	2%
209	Bael	Fruits	0.25 mg	1%	2%
210	Bamboo shoot	Vegetables and mushrooms	0.25 mg	1%	2%
211	Karonda	Fruits	0.25 mg	1%	2%
212	Cabbage	Green leafy vegetables	0.24 mg	1%	2%
213	Chikoo (sapota)	Fruits	0.24 mg	1%	2%
214	Chow chow (chayote)	Vegetables and mushrooms	0.23 mg	1%	2%
215	Litchi	Fruits	0.23 mg	1%	2%
216	Pomelo	Fruits	0.23 mg	1%	2%
217	Carrot	Roots and tubers	0.22 mg	1%	2%
218	Beet root	Roots and tubers	0.21 mg	1%	2%
219	Cauliflower leaves	Green leafy vegetables	0.21 mg	1%	2%
220	Pomegranate	Fruits	0.2 mg	1%	1%
221	Ridge gourd (turai)	Vegetables and mushrooms	0.2 mg	1%	1%
222	Cherries	Fruits	0.19 mg	1%	1%
223	Raw jackfruit	Vegetables and mushrooms	0.19 mg	1%	1%
224	Lettuce	Green leafy vegetables	0.17 mg	1%	1%
225	Sweet lime (mosambi)	Fruits	0.17 mg	1%	1%
226	Colocasia stem	Vegetables and mushrooms	0.16 mg	1%	1%
227	Bottle gourd (lauki)	Vegetables and mushrooms	0.14 mg	1%	1%
228	Grapes	Fruits	0.14 mg	1%	1%
229	Jamun	Fruits	0.14 mg	1%	1%
230	Spring onion	Vegetables and mushrooms	0.14 mg	1%	1%
231	Sugarcane	Sugars and natural drinks	0.14 mg	1%	1%
232	Paneer	Milk and dairy	0.13 mg	1%	1%
233	Pear	Fruits	0.13 mg	1%	1%
234	Amla (Indian gooseberry)	Fruits	0.12 mg	1%	1%
235	Ash gourd (petha)	Vegetables and mushrooms	0.12 mg	1%	1%
236	Pineapple	Fruits	0.12 mg	1%	1%
237	Raw papaya	Vegetables and mushrooms	0.12 mg	1%	1%
238	Egg	Meat, poultry and eggs	0.11 mg	1%	1%
239	Lemon (juice)	Fruits	0.1 mg	1%	1%
240	Milk	Milk and dairy	0.08 mg	0%	1%
241	Coconut water	Sugars and natural drinks	0.04 mg	0%	0%
242	Jaggery	Sugars and natural drinks	0.02 mg	0%	0%

Values per 100 g of the edible portion. Source: Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. Daily needs: ICMR-NIN 2020 recommended dietary allowances for a 65 kg man and a 55 kg woman doing sedentary work (brief note).

Cite this page

NNWA Nutrition and Wellness Academy. Niacin (vitamin B3) content of Indian foods. Data: Indian Food Composition Tables 2017, ICMR-National Institute of Nutrition. https://nnwa.in/foods/nutrients/niacin/

03Vegetarian sources

The top vegetarian sources of niacin (vitamin b3)

Top vegetarian sources of niacin (vitamin b3) per 100 g
Food	Group	Per 100 g
Peanuts (groundnut)	Nuts and oilseeds	11.35 mg
Garden cress seeds (halim)	Nuts and oilseeds	5.67 mg
Mustard seeds	Nuts and oilseeds	3.8 mg
Oyster mushroom (dried)	Vegetables and mushrooms	3.77 mg
Almond	Nuts and oilseeds	3.71 mg
Pine nuts (chilgoza)	Nuts and oilseeds	3.52 mg
Sesame seeds (til)	Nuts and oilseeds	3.12 mg
Cumin seeds	Spices, herbs and condiments	2.87 mg
Barley	Cereals and millets	2.84 mg
Dried peas	Pulses and legumes	2.69 mg
Maize (corn)	Cereals and millets	2.69 mg
Wheat (whole, suji and dalia)	Cereals and millets	2.68 mg
Whole masoor (lentil)	Pulses and legumes	2.54 mg
Rajma (red kidney beans)	Pulses and legumes	2.42 mg
Wheat flour (atta and maida)	Cereals and millets	2.37 mg

04How much you need

Niacin (vitamin B3) requirements for Indians

ICMR-NIN 2020 sets the recommended niacin intake at 18 mg a day for a 65 kg man and 14 mg a day for a 55 kg woman. The estimated average requirements for niacin are 15 mg and 12 mg. Since the body also converts tryptophan from protein into niacin, people who eat enough dal, dairy, eggs or meat get some extra cover.

High-dose niacin supplements, sometimes used for cholesterol, cause flushing and can harm the liver, so they belong only under a doctor's care. Niacin from food carries no such risk.

05Using the table

From a table to a plate

Each figure is niacin per 100 g of the raw food. Meat, fish and peanuts are eaten in amounts close to 100 g at a meal or over a day, so their figures translate fairly directly to the plate. Niacin is quite stable to heat, but some dissolves into cooking water and meat juices, so gravies and dal water keep it. Remember that the table does not count the niacin the body makes from tryptophan.

Use peanuts often: in poha, chikki, chutney, sundal and salads.
For non-vegetarians, chicken, fish or mutton two or three times a week covers a good share of niacin.
Choose whole wheat atta and barley over maida for a little extra niacin.
Eat enough protein from dal, curd, paneer and eggs, since the body turns part of it into niacin.
Where maize is a staple, combine it with pulses, dairy and peanuts rather than eating it alone.

06Questions

What people ask about niacin (vitamin b3)

Which Indian food has the most niacin?

Peanuts lead IFCT 2017 at 11.35 mg per 100 g, more than any meat or fish. Broiler chicken follows at 8.06 mg, then garden cress seeds at 5.67 mg, milk fish at 5.21 mg and mutton at 5.14 mg.

How much niacin does an adult need?

ICMR-NIN 2020 puts the niacin requirement at 18 mg a day for men and 14 mg for women, with average requirements of 15 mg and 12 mg. Protein foods help, because the body makes some niacin from tryptophan.

What are good vegetarian sources of niacin?

Peanuts at 11.35 mg per 100 g are the best by far. Garden cress seeds give 5.67 mg, mustard seeds 3.8 mg, dried oyster mushroom 3.77 mg and almond 3.71 mg. Barley, maize and whole wheat each carry about 2.7 to 2.8 mg, and rajma 2.42 mg.

What is pellagra?

Pellagra is the disease of severe niacin deficiency. It causes a sun-sensitive skin rash, diarrhoea and confusion, and can be fatal without care. It is rare today and needs medical attention, usually alongside a better diet.

07Keep exploring

Niacin (vitamin B3) content of Indian foods

What niacin (vitamin b3) does, and where Indian diets stand

All 242 foods ranked by niacin (vitamin b3)

The top vegetarian sources of niacin (vitamin b3)

Niacin (vitamin B3) requirements for Indians

From a table to a plate

What people ask about niacin (vitamin b3)

Which Indian food has the most niacin?

How much niacin does an adult need?

What are good vegetarian sources of niacin?

What is pellagra?

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Calories (energy) content of Indian foods

Protein content of Indian foods

Dietary fibre content of Indian foods

Total fat content of Indian foods

Carbohydrate content of Indian foods

Calcium content of Indian foods

Iron content of Indian foods

Zinc content of Indian foods

Magnesium content of Indian foods