Foods High in Vitamin B3 (Niacin) (1081st - 1100th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  0.7 mg
• Carrot, regular (root with skin, raw)
  
  0.7 mg
• Ki-nira (leaves, raw)
  
  0.7 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.7 mg
• Tomatoes Canned products (juice)
  
  0.7 mg
• Tomato (fruit, raw)
  
  0.7 mg
• Bamboo shoot (shoots, raw)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.7 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.7 mg
• Sugukina (root, raw)
  
  0.7 mg
• Yard bean (immature pods, raw)
  
  0.7 mg
• Kyona (leaves, raw)
  
  0.7 mg
• Cauliflower (inflorescence, raw)
  
  0.7 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.7 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.7 mg
• Osaka-shirona (salted pickles)
  
  0.7 mg
• Osaka-shirona (leaves, raw)
  
  0.7 mg
• Snap pea (immature pods, raw)
  
  0.7 mg
• Asatsuki (leaves, boiled)
  
  0.7 mg