Vitamin B3 (Niacin) Content of Foods
(571 - 580)
0.3 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.2 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.3 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.4 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.1 mg
(per 12 g edible portion)
Green pea (canned in brine)
0.2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.8 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.1 mg
(per 9 g edible portion)
Ginkgo nut (raw)
1.8 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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