Foods High in Vitamin B3 (Niacin) (1221st - 1240th) (per 100 g edible portion)

• Daikon, Japanese radish (leaves, raw)
  
  0.5 mg
• Ha-daikon (leaves, raw)
  
  0.5 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.5 mg
• Shandong cai (leaves, raw)
  
  0.5 mg
• Watercress (stems and leaves, raw)
  
  0.5 mg
• Kyona (salted pickles)
  
  0.5 mg
• Chrysanthemum (petals, raw)
  
  0.5 mg
• Spaghetti squash (fruit, raw)
  
  0.5 mg
• Turnip (root, without skin, boiled)
  
  0.5 mg
• Saltwort (stems and leaves, raw)
  
  0.5 mg
• Yama-udo (stem, raw)
  
  0.5 mg
• Udo (stem, leached in water)
  
  0.5 mg
• Udo (stem, raw)
  
  0.5 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.5 mg
• Soy protein (structured type)
  
  0.5 mg
• Soy milk (regular type)
  
  0.5 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.5 mg
• Soybean, Tofu-chikuwa (steamed type)
  
  0.5 mg
• Soybean, Tofu (tofu-yo)
  
  0.5 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  0.5 mg