Food and Nutrition zone

 Niacin Vitamin B-3 Niacin, or vitamin B-3, exists in 2 forms; nicotinic acid (niacin) and nicotinamide (niacinamide). Both forms are used to synthesize the niacin coenzymes: nicotinamide adenine, dinucleotide (NAD+) and nicotinamide adenine dinucleotide phosphate (NADP+).  Niacin in Foods: Food sources of Niacin Niacin can be obtained from foods as the vitamin itself or synthesized in the body from the essential amino acid tryptophan. Poultry, meat and fish provide about 25% of the performed niacin in North American diets. Another 11% comes from enriched bread and bread products. Coffee and tea also contribute a little performed niacin to the other diet. Mushrooms, wheat bran, fish, poultry and peanuts are also rich sources of niacin. Protein-rich foods are also good sources of niacin because they provide tryptophan. Unlike some other water-soluble vitamins, niacin is very heat stable and little is lost in cooking. In the synthesis of niacin from tryptophan, 60 mg of dietary...