Foods High in Vitamin B3 (Niacin) (1301st - 1320th) (per 100 g edible portion)

• Takana, broad leaf mustard (leaves, raw)
  
  0.4 mg
• Ta cai (leaves, boiled)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.4 mg
• Zha cai (pickles)
  
  0.4 mg
• Edible burdock (root, raw)
  
  0.4 mg
• Qin cai (stems and leaves, boiled)
  
  0.4 mg
• Kyona (leaves, boiled)
  
  0.4 mg
• Green ball (head, raw)
  
  0.4 mg
• Saltwort (stems and leaves, boiled)
  
  0.4 mg
• Mung bean (whole, dried, boiled)
  
  0.4 mg
• Scarlet runner bean (whole, dried, boiled)
  
  0.4 mg
• Chickpea (whole, dried, boiled)
  
  0.4 mg
• Soy protein (isolated type)
  
  0.4 mg
• Soy milk (drink type, coffee flavored)
  
  0.4 mg
• Soybean, Budo-mame
  
  0.4 mg
• White yam (tuberous root, raw)
  
  0.4 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.4 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.4 mg
• Domyojiko
  
  0.4 mg