Foods Low in Vitamin B3 (Niacin) (341st - 360th) (per 100 g edible portion)

• Broad bean (otafuku-mame)
  
  0.2 mg
• Broad bean (fuki-mame)
  
  0.2 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.2 mg
• Soybean, Tofu (okinawa-tofu)
  
  0.2 mg
• Soybean, Tofu (yushi-dofu)
  
  0.2 mg
• Soybean, Ganmodoki
  
  0.2 mg
• Okara (modern product)
  
  0.2 mg
• Soy milk (reconstituted type)
  
  0.2 mg
• Turnip (leaves, boiled)
  
  0.2 mg
• Cauliflower (inflorescence, boiled)
  
  0.2 mg
• Chrysanthemum (petals, boiled)
  
  0.2 mg
• Cabbage (head, raw)
  
  0.2 mg
• Cucumber (fruit, raw)
  
  0.2 mg
• Cucumber, Pickle (salted pickles)
  
  0.2 mg
• Kohlrabi (enlarged stems, raw)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg
• Edible burdock (root, boiled)
  
  0.2 mg
• Oriental pickling melon (fruit, raw)
  
  0.2 mg
• Zuiki (fresh zuiki, raw)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.2 mg