Vitamin PP (nicotinic acid, Niacin) in foods

Vitamin PP is also referred to as vitamin b₃ is the same vitamin. In these tables are adopted by the average daily requirement for vitamin PP (vitamin B3) is 20 mg. the Column “Percent of daily requirement” shows what percentage of 100 grams of the product satisfy the daily human need for vitamin PP (nicotinic acid, Niacin).

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PRODUCTS WITH A HIGH CONTENT OF VITAMIN PP (NIACIN):

Product name	The content of vitamin e in 100g	The percentage of daily requirement
White mushrooms, dried	69.1 mg	346%
Peanuts	18.9 mg	95%
Sunflower seeds (sunflower seeds)	15.7 mg	79%
Tuna	15.5 mg	78%
Wheat bran	13.5 mg	68%
Meat (Turkey)	13.3 mg	67%
Egg powder	13.2 mg	66%
Beef liver	13 mg	65%
Meat (chicken)	12.5 mg	63%
Meat (rabbit)	11.6 mg	58%
Mackerel	11.6 mg	58%
Sesame	11.1 mg	56%
Meat (broiler chickens)	11.1 mg	56%
Mushrooms mushrooms	10.7 mg	54%
Mackerel	10.7 mg	54%
Mushrooms aspen mushrooms	9.8 mg	49%
Soybean (grain)	9.7 mg	49%
Salmon Atlantic (salmon)	9.4 mg	47%
Kidney beef	9.3 mg	47%
White mushrooms	8.5 mg	43%
Chum	8.5 mg	43%
Meat (beef)	8.2 mg	41%
Herring lean	8.2 mg	41%
Salmon	8.1 mg	41%
Caviar red caviar	7.8 mg	39%
Flour Wallpaper	7.8 mg	39%
Wheat (grain, soft variety)	7.8 mg	39%
Herring fatty	7.8 mg	39%
Squid	7.6 mg	38%
Sprat Caspian	7.5 mg	38%
Milk skimmed	7.5 mg	38%
Wheat (grain, hard grade)	7.3 mg	37%
Peas (shelled)	7.2 mg	36%
Buckwheat (unground)	7.2 mg	36%
Dry milk 15%	7.1 mg	36%
Meat (lamb)	7.1 mg	36%

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The content of vitamin e in cereals, cereal products and pulses:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Peas (shelled)	7.2 mg	36%
Green peas (fresh)	3 mg	15%
Buckwheat (grain)	6.2 mg	31%
Buckwheat (groats)	6 mg	30%
Buckwheat (unground)	7.2 mg	36%
Corn grits	2.1 mg	11%
Semolina	3 mg	15%
Eyeglasses	4.3 mg	22%
Pearl barley	3.7 mg	19%
Wheat groats	2.7 mg	14%
Groats hulled millet (polished)	4.6 mg	23%
Rice	3.3 mg	17%
Barley groats	4.7 mg	24%
Sweet corn	1.7 mg	9%
Macaroni from a flour of 1 grade	4.3 mg	22%
Pasta from flour V/s	2.9 mg	15%
Mash	4 mg	20%
Buckwheat flour	6.2 mg	31%
Corn flour	3 mg	15%
Oat flour	4.3 mg	22%
Oat flour (oatmeal)	4.7 mg	24%
Wheat flour of 1 grade	4.3 mg	22%
Wheat flour 2nd grade	6.7 mg	34%
The flour	3 mg	15%
Flour Wallpaper	7.8 mg	39%
Flour rye	2.8 mg	14%
Rye flour wholemeal	3.3 mg	17%
Flour rye seeded	2.7 mg	14%
Rice flour	3.2 mg	16%
Chickpeas	3.3 mg	17%
Oats (grain)	4 mg	20%
Oat bran	0.9 mg	5%
Wheat bran	13.5 mg	68%
Wheat (grain, soft variety)	7.8 mg	39%
Wheat (grain, hard grade)	7.3 mg	37%
Rice (grain)	5.3 mg	27%
Rye (grain)	3.5 mg	18%
Soybean (grain)	9.7 mg	49%
Beans (grain)	6.4 mg	32%
Beans (legumes)	0.9 mg	5%
Oat flakes “Hercules”	4.6 mg	23%
Lentils (grain)	5.5 mg	28%
Barley (grain)	6.5 mg	33%

The content of vitamin e in nuts and seeds:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Peanuts	18.9 mg	95%
Walnut	4.8 mg	24%
Acorns, dried	2.4 mg	12%
Pine nuts	4.4 mg	22%
Cashews	6.9 mg	35%
Sesame	11.1 mg	56%
Almonds	6.2 mg	31%
Sunflower seeds (sunflower seeds)	15.7 mg	79%
Pistachios	1.3 mg	7%
Hazelnuts	4.7 mg	24%

The content of vitamin PP in the mushrooms:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Oyster mushrooms	4.9 mg	25%
Morel mushroom	2.2 mg	11%
White mushrooms	8.5 mg	43%
White mushrooms, dried	69.1 mg	346%
Chanterelle mushrooms	5 mg	25%
Mushrooms mushrooms	10.7 mg	54%
Mushrooms boletus	6.7 mg	34%
Mushrooms aspen mushrooms	9.8 mg	49%
Mushrooms Russula	6.7 mg	34%
Mushrooms	5.6 mg	28%
Shiitake mushrooms	3.9 mg	20%

The content of vitamin e in dairy products:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Acidophilus milk 1%	0.9 mg	5%
Acidophilus 3,2%	0.8 mg	4%
Acidophilus to 3.2% sweet	0.8 mg	4%
Acidophilus low fat	0.9 mg	5%
Cheese (from cow’s milk)	5 mg	25%
Varenets is a 2.5%	0.8 mg	4%
Yogurt 1.5%	1.2 mg	6%
Yogurt 1.5% fruit	1.1 mg	6%
Yogurt 3,2%	1.4 mg	7%
Yogurt 3,2% sweet	1.4 mg	7%
Yogurt 6%	1.4 mg	7%
Yogurt 6% sweet	1.4 mg	7%
1% yogurt	0.9 mg	5%
Kefir 2.5%	0.8 mg	4%
Kefir 3.2%	0.8 mg	4%
Low-fat kefir	0.9 mg	5%
Koumiss (from Mare’s milk)	0.6 mg	3%
Mare’s milk low-fat (from cow’s milk)	0.9 mg	5%
The mass of curd is 16.5% fat	2.2 mg	11%
Milk 1,5%	0.8 mg	4%
Milk 2,5%	0.8 mg	4%
Milk 3.2%	0.8 mg	4%
Milk 3,5%	0.8 mg	4%
Goat milk	0.3 mg	2%
Low-fat milk	0.9 mg	5%
Condensed milk with sugar 5%	1.7 mg	9%
Condensed milk with sugar 8,5%	1.8 mg	9%
Condensed milk with sugar low-fat	1.8 mg	9%
Dry milk 15%	7.1 mg	36%
Milk powder 25%	6.1 mg	31%
Milk skimmed	7.5 mg	38%
Ice cream	0.7 mg	4%
Ice cream sundae	0.7 mg	4%
Buttermilk	1 mg	5%
Yogurt 1%	0.9 mg	5%
Yogurt 2.5% of	0.8 mg	4%
Yogurt 3,2%	0.8 mg	4%
Yogurt low-fat	0.9 mg	5%
Ryazhenka 1%	0.9 mg	5%
Ryazhenka 2,5%	0.8 mg	4%
Ryazhenka 4%	0.8 mg	4%
Fermented baked milk 6%	0.9 mg	5%
Cream 10%	0.9 mg	5%
Cream 20%	0.6 mg	3%
Cream 25%	0.6 mg	3%
35% cream	0.5 mg	3%
Cream 8%	0.9 mg	5%
Condensed cream with sugar 19%	1.9 mg	10%
Cream powder 42%	5.3 mg	27%
Sour cream 10%	0.8 mg	4%
Sour cream 15%	0.6 mg	3%
Sour cream 20%	0.6 mg	3%
Sour cream 25%	0.6 mg	3%
Sour cream 30%	0.5 mg	3%
Cheese “Adygeysky”	5.7 mg	29%
Cheese “Gollandskiy” 45%	6.8 mg	34%
Cheese “Camembert”	5.6 mg	28%
Parmesan Cheese	5.6 mg	28%
Cheese “Poshehonsky” 45%	6.7 mg	34%
Cheese “Roquefort” 50%	5.7 mg	29%
Cheese “Russian” 50%	6.1 mg	31%
Cheese “Suluguni”	5.5 mg	28%
Feta Cheese	5.7 mg	29%
Cheese Cheddar 50%	6.1 mg	31%
Cheese Swiss 50%	6.5 mg	33%
Gouda Cheese	5.1 mg	26%
Low-fat cheese	3.4 mg	17%
Cheese “Sausage”	6 mg	30%
Cheese “Russian”	5.7 mg	29%
Glazed curds of 27.7% fat	2 mg	10%
Cheese 11%	3.8 mg	19%
Cheese 18% (bold)	3.8 mg	19%
Cheese 2%	3.8 mg	19%
Curd 4%	3.9 mg	20%
Curd 5%	3.9 mg	20%
Cottage cheese 9% (bold)	3.9 mg	20%
Curd	4 mg	20%

The content of vitamin e in eggs and egg products:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Egg protein	3 mg	15%
Egg yolk	4 mg	20%
Egg powder	13.2 mg	66%
Chicken egg	3.6 mg	18%
Quail egg	3.1 mg	16%

The content of vitamin e in meat and meat products:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Meat (lamb)	7.1 mg	36%
Meat (beef)	8.2 mg	41%
Meat (Turkey)	13.3 mg	67%
Meat (rabbit)	11.6 mg	58%
Meat (chicken)	12.5 mg	63%
Meat (pork fat)	4.8 mg	24%
Meat (pork meat)	5.8 mg	29%
Meat (broiler chickens)	11.1 mg	56%
Beef liver	13 mg	65%
Kidney beef	9.3 mg	47%

The content of vitamin e in fish and seafood:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Roach	6.6 mg	33%
Salmon	8.1 mg	41%
Caviar red caviar	7.8 mg	39%
Pollock ROE	6 mg	30%
Caviar black granular	5.8 mg	29%
Squid	7.6 mg	38%
Flounder	5 mg	25%
Chum	8.5 mg	43%
Sprat Baltic	5.8 mg	29%
Sprat Caspian	7.5 mg	38%
Shrimp	5.1 mg	26%
Bream	6.2 mg	31%
Salmon Atlantic (salmon)	9.4 mg	47%
Mussels	3.7 mg	19%
Pollock	4.6 mg	23%
Capelin	3.5 mg	18%
Cod	4.8 mg	24%
Grouper	4.8 mg	24%
Perch river	5 mg	25%
Sturgeon	5.6 mg	28%
Halibut	5.6 mg	28%
Haddock	6 mg	30%
Cancer river	5.5 mg	28%
Carp	6.2 mg	31%
Herring	4.8 mg	24%
Herring fatty	7.8 mg	39%
Herring lean	8.2 mg	41%
Herring srednebelaya	4.6 mg	23%
Mackerel	11.6 mg	58%
Som	5.3 mg	27%
Mackerel	10.7 mg	54%
Sudak	5.1 mg	26%
Cod	5.8 mg	29%
Tuna	15.5 mg	78%
Acne	5.3 mg	27%
Oyster	3.5 mg	18%
Heck	4.3 mg	22%
Pike	6.6 mg	33%

The content of vitamin e in fruits, berries, vegetables, dried fruits:

Product name	The content of vitamin e in 100g	The percentage of daily requirement
Apricot	0.8 mg	4%
Avocado	1.7 mg	9%
Quince	0.2 mg	1%
Plum	0.5 mg	3%
Pineapple	0.3 mg	2%
Orange	0.3 mg	2%
Watermelon	0.3 mg	2%
Basil (green)	0.9 mg	5%
Eggplant	0.8 mg	4%
Banana	0.9 mg	5%
Cranberries	0.3 mg	2%
Rutabaga	1.1 mg	6%
Grapes	0.3 mg	2%
Cherry	0.5 mg	3%
Blueberries	0.4 mg	2%
Garnet	0.5 mg	3%
Grapefruit	0.3 mg	2%
Pear	0.2 mg	1%
Pear dried	1 mg	5%
Durian	1.1 mg	6%
Melon	0.5 mg	3%
BlackBerry	0.6 mg	3%
Strawberries	0.4 mg	2%
Raisins	0.6 mg	3%
Ginger (root)	0.7 mg	4%
Fresh figs	0.6 mg	3%
Figs dried	1.2 mg	6%
Zucchini	0.7 mg	4%
Cabbage	0.9 mg	5%
Broccoli	1.1 mg	6%
Brussels sprouts	1.5 mg	8%
Kohlrabi	1.2 mg	6%
Cabbage, red,	0.5 mg	3%
Cabbage	0.6 mg	3%
Savoy cabbages	0.8 mg	4%
Cauliflower	1 mg	5%
Potatoes	1.8 mg	9%
Kiwi	0.5 mg	3%
Cilantro (green)	1.1 mg	6%
Cranberry	0.3 mg	2%
Cress (greens)	1 mg	5%
Gooseberry	0.4 mg	2%
Dried apricots	3.9 mg	20%
Lemon	0.2 mg	1%
Dandelion leaves (greens)	0.8 mg	4%
Green onions (the pen)	0.5 mg	3%
Leek	0.8 mg	4%
Onion	0.5 mg	3%
Raspberry	0.7 mg	4%
Mango	0.7 mg	4%
Mandarin	0.3 mg	2%
Carrots	1.1 mg	6%
Cloudberry	0.5 mg	3%
Seaweed	0.5 mg	3%
Nectarine	1.1 mg	6%
Sea buckthorn	0.5 mg	3%
Cucumber	0.3 mg	2%
Papaya	0.4 mg	2%
Fern	4.9 mg	25%
Parsnip (root)	1.2 mg	6%
Sweet pepper (Bulgarian)	1 mg	5%
Peach	0.8 mg	4%
Peach dried	2.6 mg	13%
Parsley (green)	1.6 mg	8%
Parsley (root)	1.3 mg	7%
Pomelo	0.2 mg	1%
Tomato (tomato)	0.7 mg	4%
Rhubarb (greens)	0.2 mg	1%
Radishes	0.3 mg	2%
Black radish	0.6 mg	3%
Turnips	1.1 mg	6%
Rowan red	0.7 mg	4%
Aronia	0.6 mg	3%
Lettuce (greens)	0.9 mg	5%
Beets	0.4 mg	2%
Celery (green)	0.5 mg	3%
Celery (root)	1.2 mg	6%
Drain	0.7 mg	4%
White currants	0.3 mg	2%
Red currants	0.3 mg	2%
Black currants	0.4 mg	2%
Asparagus (green)	1.4 mg	7%
Jerusalem artichoke	1.6 mg	8%
Pumpkin	0.7 mg	4%
Dill (greens)	1.4 mg	7%
Apricots	3.8 mg	19%
Feijoa	0.3 mg	2%
Dates	1.9 mg	10%
Horseradish (root)	0.9 mg	5%
Persimmon	0.3 mg	2%
Cherry	0.5 mg	3%
Blueberries	0.4 mg	2%
Prunes	1.7 mg	9%
Garlic	2.8 mg	14%
Briar	0.7 mg	4%
Spinach (greens)	1.2 mg	6%
Sorrel (greens)	0.6 mg	3%
Apples	0.4 mg	2%
Apples dried	1.2 mg	6%