Vitamin B3 (Niacin) Content of Foods
(1091 - 1100)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
-
(per 10 g edible portion)
Alfalfa sprout (raw)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.6 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.5 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.6 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.2 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
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