Foods Low in Vitamin B3 (Niacin) (461st - 480th) (per 100 g edible portion)

• Adzuki bean (boiled, canned in syrup)
  
  0.3 mg
• Kidney bean (uzura-mame)
  
  0.3 mg
• Pea (uguisu-mame)
  
  0.3 mg
• Soybean, Tofu (packed-tofu)
  
  0.3 mg
• Okara (traditional product)
  
  0.3 mg
• Yuba (wet type)
  
  0.3 mg
• Japanese chestnut (kanroni)
  
  0.3 mg
• Endive (leaves, raw)
  
  0.3 mg
• Osaka-shirona (leaves, boiled)
  
  0.3 mg
• Kanpyo (boiled)
  
  0.3 mg
• Red cabbage (head, raw)
  
  0.3 mg
• Komatsuna (leaves, boiled)
  
  0.3 mg
• Shandong cai (leaves, boiled)
  
  0.3 mg
• Ha-shoga (rhizome, raw)
  
  0.3 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.3 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.3 mg
• Qing gin cai (leaves, raw)
  
  0.3 mg
• Qing gin cai (leaves, boiled)
  
  0.3 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.3 mg
• Summer cypress seed (seeds, boiled)
  
  0.3 mg