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Fruits
Vegetables
Legumes
Pie, peachPie, peach100.0610.0330.20.110.023NA2900.900.943.3
Muffins, oat branMuffins, oat bran00.260.0950.4210.16NA890.01000.6613
Popovers, dry mix, unenrichedPopovers, dry mix, unenriched00.10.0261.040.480.042NA250.080.1NANANA
Canned Boston Brown BreadBread, boston brown, canned250.0140.121.120.570.082NA110.01000.322.5
Crackers, water biscuitsCrackers, water biscuits00.110.0371.15NA0.041NA240000.291.8
Potato BreadBread, potato240.190.111.250.820.23NA1260.15020.476.8
Cookies, oatmeal, dry mixCookies, oatmeal, dry mix10.140.141.30.460.042NA5000.1NANANA
Pie, fried pies, cherryPie, fried pies, cherry90.140.111.430.110.03NA180.081.3NANANA
Pie, fried pies, fruitPie, fried pies, fruit50.140.111.430.110.03NA180.081.301.724.1
Pie, fried pies, lemonPie, fried pies, lemon20.140.111.430.110.03NA180.080NANANA
Raisin BreadUnenriched Raisin Bread00.180.171.50.390.069NA3400.1NANANA
Tostada shells, cornTostada shells, cornNA0.350.0941.550.190.36NANANANANANANA
Muffins, blueberry, dry mixMuffins, blueberry, dry mix10.230.231.860.550.082NA5302.3NANANA
Taco shells, bakedTaco shells, baked10.220.081.87NA0.2NA690000.698.6
Cookies, fig barsCookies, fig bars90.160.221.870.360.075NA350.090.300.655.8
White Pita BreadUnenriched White Pita Bread00.270.0972.140.40.034NA2400NANANA
Sprouted Wheat BreadBread, wheat, sprouted00.230.0792.33NA0.19NA00000.341.1
Rye Reduced-calorie BreadBread, reduced-calorie, rye00.370.242.530.30.077NA580.040.400.280.6
Cake, gingerbread, dry mixCake, gingerbread, dry mix00.340.242.550.240.041NA5100.200.26.4

Vitamins in Top 100 Baked Baked with the lowest Vitamin B3 content per 100 g

In the above table you can find and compare the amount of vitamins in baked baked , sorted by least amount of Vitamin B3 per 100 grams.

Top 5 baked baked with least amount of vitamin b3 per 100 grams are:

  1. Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  2. Leavening agents, baking powder, double-acting, straight phosphate
  3. Leavening agents, baking powder, low-sodium
  4. Leavening agents, baking soda
  5. Leavening agents, cream of tartar