Vitamin B3 (Niacin) Content of Foods
(921 - 930)
0.2 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.6 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 mg
(per 18 g edible portion)
Zha cai (pickles)
0.8 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.2 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.8 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
2.7 mg
(per 805 g edible portion)
Green ball (head, raw)
0.1 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
-
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
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