Vitamin B3 (Niacin) Content of Foods
(1001 - 1010)
3.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.2 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.4 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.7 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.7 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.4 mg
(per 162 g edible portion)
Endive (leaves, raw)
-
(per 12 g edible portion)
Japanese chestnut (kanroni)
0.2 mg
(per 60 g edible portion)
Yuba (wet type)
<
1
…
101
…
141
>
