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57 Beans and Lentils Highest in Niacin (B3)

Ranked by a serving size.
16mg Niacin (B3) = 100% DV
  1. Peanut Butter (chunk Style)
    4.4mg (27% DV) in 2 tbsp
  2. Tempeh
    4.4mg (27% DV) in 1 cup
  3. Peanut Butter (smooth)
    4.2mg (26% DV) in 2 tbsp
  4. Unsalted Peanut Butter (smooth)
    4.2mg (26% DV) in 2 tbsp
  5. Raw Peanuts
    3.4mg (21% DV) in 1 oz
  6. Mungo Beans (cooked)
    2.7mg (17% DV) in 1 cup
  7. Veggie Burgers
    2.6mg (16% DV) in 1 pattie
  8. Cooked Blackeyed Peas
    2.3mg (14% DV) in 1 cup
  9. Cooked Green Soybeans
    2.3mg (14% DV) in 1 cup
  10. Tempeh Cooked
    2.1mg (13% DV) in 100 grams
  11. Lentils (cooked)
    2.1mg (13% DV) in 1 cup
  12. Split Peas
    1.7mg (11% DV) in 1 cup
  13. Adzuki Beans
    1.6mg (10% DV) in 1 cup
  14. Edamame
    1.4mg (9% DV) in 1 cup
  15. Canned Navy Beans
    1.3mg (8% DV) in 1 cup
  16. Canned Red Kidney Beans
    1.3mg (8% DV) in 1 cup
  17. Vanilla Soymilk
    1.2mg (8% DV) in 1 cup
  18. Fortified Chocolate Soymilk
    1.2mg (8% DV) in 1 cup
  19. Broad Beans (fava)
    1.2mg (8% DV) in 1 cup
  20. Great Northern Beans
    1.2mg (8% DV) in 1 cup
  21. Cooked Broadbeans
    1.2mg (8% DV) in 100 grams
  22. Navy Beans
    1.2mg (7% DV) in 1 cup
  23. Mung Beans (cooked)
    1.2mg (7% DV) in 1 cup
  24. Canned Baked Beans
    1.1mg (7% DV) in 1 cup
  25. Canned Kidney Beans
    1.1mg (7% DV) in 1 cup
  26. Baked Beans
    1mg (6% DV) in 1 cup
  27. Kidney Beans
    1mg (6% DV) in 1 cup
  28. Cooked Red Kidney Beans
    1mg (6% DV) in 1 cup
  29. Black Turtle Beans
    1mg (6% DV) in 1 cup
  30. Firm Tofu
    1mg (6% DV) in 1 cup
  31. California Red Kidney Beans
    1mg (6% DV) in 1 cup
  32. Canned Chili With Beans
    0.9mg (6% DV) in 1 cup
  33. Cranberry Beans (roman Beans)
    0.9mg (6% DV) in 1 cup
  34. Canned Refried Beans
    0.9mg (6% DV) in 1 cup
  35. Black Beans
    0.9mg (5% DV) in 1 cup
  36. Chickpeas (garbanzo Beans) (cooked)
    0.9mg (5% DV) in 1 cup
  37. Black-eyed Peas (cowpeas)
    0.8mg (5% DV) in 1 cup
  38. Soymilk
    0.8mg (5% DV) in 16oz glass
  39. Lima Beans
    0.8mg (5% DV) in 1 cup
  40. Tamari
    0.7mg (4% DV) in 1 tbsp
  41. Boiled Soybeans (edamame)
    0.7mg (4% DV) in 1 cup
  42. Soft Tofu
    0.6mg (4% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  43. Canned Mature (white) Lima Beans
    0.6mg (4% DV) in 1 cup
  44. Pinto Beans (cooked)
    0.5mg (3% DV) in 1 cup
  45. Cooked Small White Beans
    0.5mg (3% DV) in 1 cup
  46. Tofu Prepared With Calcium
    0.5mg (3% DV) in 1 cup
  47. Soy Sauce
    0.4mg (2% DV) in 1 tbsp
  48. Dry-roasted Soybeans
    0.3mg (2% DV) in 1oz
  49. Cooked Large White Beans
    0.3mg (2% DV) in 1 cup
  50. Tofu Extra Firm Prepared With Nigari
    0.2mg (1% DV) in 1/5 block
  51. Falafel
    0.2mg (1% DV) in 1 patty (approx 2-1/4 Inch dia)
  52. Miso
    0.2mg (1% DV) in 1 tbsp
  53. Firm Tofu (With Calcium and Magnesium)
    0.1mg (1% DV) in 1/2 cup
  54. Okara
    0.1mg (1% DV) in 1 cup
  55. Hummus (commercial)
    0.1mg (1% DV) in 1 tbsp
  56. Hummus (homemade)
    0.1mg in 1 tablespoon
  57. Stinky Tofu
    0mg in 1 block

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.