Foods High in Vitamin B3 (Niacin) (1161st - 1180th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, raw)
  
  0.6 mg
• Turnip (root, without skin, raw)
  
  0.6 mg
• Turnip (root, with skin, boiled)
  
  0.6 mg
• Turnip (root, with skin, raw)
  
  0.6 mg
• Sayaendo (immature pods, boiled)
  
  0.6 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.6 mg
• Soy protein (concentrated type)
  
  0.6 mg
• Cowpea (whole, dried, boiled)
  
  0.6 mg
• Kidney bean (whole, dried, boiled)
  
  0.6 mg
• Japanese yam (tuberous root, raw)
  
  0.6 mg
• Mizuimo (corm, boiled)
  
  0.6 mg
• Mizuimo (corm, raw)
  
  0.6 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.6 mg
• Rice vermicelli (raw)
  
  0.6 mg
• Rice, Paddy rice diluted gruels (brown rice)
  
  0.6 mg
• Shao mai pastry
  
  0.6 mg
• Chinese noodles (wet form, raw)
  
  0.6 mg
• Udon (wet form, raw)
  
  0.6 mg
• Premixed flour (for tenpura)
  
  0.6 mg
• Premixed flour (for hot cake)
  
  0.6 mg