Foods Low in Vitamin B3 (Niacin) (201st - 220th) (per 100 g edible portion)

• Onion (bulb, leached in water)
  
  0.1 mg
• Onion (bulb, boiled)
  
  0.1 mg
• Red onion (bulb, raw)
  
  0.1 mg
• Eggplant Pickle (shiba-zuke)
  
  0.1 mg
• Radish (root, raw)
  
  0.1 mg
• Japanese butterbur (petiole, raw)
  
  0.1 mg
• Japanese butterbur (petiole, boiled)
  
  0.1 mg
• Swiss chard (leaves, boiled)
  
  0.1 mg
• Myoga-take (stems and leaves, raw)
  
  0.1 mg
• Soybean sprout (boiled)
  
  0.1 mg
• Black gram sprout (boiled)
  
  0.1 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg
• Akebia (peel, raw)
  
  0.1 mg
• Apricot (canned in heavy syrup)
  
  0.1 mg
• Fig (canned in heavy syrup)
  
  0.1 mg
• Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  
  0.1 mg
• Mume, Japanese apricot (umeboshi, pickles, seasoned)
  
  0.1 mg
• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  0.1 mg
• Satsuma mandarin (fruit juices, 50% fruit juice beverage)
  
  0.1 mg
• Valencia (fruit juices, 50% fruit juice beverage)
  
  0.1 mg