Stakeholder Panel Meeting Book - September 6, 2014

B 3

in Food

 h 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)  d di f i

Typical B 3

values in food

Fortified cereals* Milk (pasteurized) 

90.6 mg/100g 0.11 mg/100g 22.1 mg/100g 9.0 mg/100g 10.9 mg/100g 13.8 mg/100g 14.8 mg/100g 2.1 mg/100g 11.1 mg/100g 5.2 mg/100g

Tuna

Beef/Lamb (lean)

Pork

Peanuts Chicken

Peas (frozen)

Bacon

Espresso

*Content may vary greatly depending on brand.

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