Table 3. Vitamin B3 profiles of some plant based foods.
| Plant based food samples | Nicotinic acid (mg/100 g) | Nicotinamide (mg/100 g) | Total (mg/100 g) | Nicotinic acid (%) | Nicotinamide (%) |
|---|---|---|---|---|---|
| Barley | 4.523 | - | 4.523 | 100 | 0 |
| Rye | 4.168 | - | 4.168 | 100 | 0 |
| Wheat (bread) | 5.483 | - | 5.483 | 100 | 0 |
| Wheat (durum) | 6.668 | - | 6.668 | 100 | 0 |
| Oat | 1.025 | - | 1.025 | 100 | 0 |
| Rice | 1.767 | - | 1.767 | 100 | 0 |
| Dried pea | 1.150 | 2.631 | 3.781 | 30.4 | 69.6 |
| Green lentil | 4.127 | - | 4.127 | 100 | 0 |
| Red lentil | 2.204 | 0.478 | 2.682 | 82.2 | 17.8 |
| Chickpea | 1.681 | 1.412 | 3.093 | 54.3 | 45.7 |
| Mean | 86.7 | 13.3 |