Foods Low in Vitamin B3 (Niacin) (741st - 760th) (per 100 g edible portion)

• Spinach (leaves, raw)
  
  0.6 mg
• Brussels sprout (head, boiled)
  
  0.6 mg
• Lily bulb (bulb, boiled)
  
  0.6 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.6 mg
• Wasabi (rhizome, raw)
  
  0.6 mg
• Wasabi (wasabi-zuke)
  
  0.6 mg
• Kaki, Japanese persimmon (dried)
  
  0.6 mg
• Kumquat (whole, raw)
  
  0.6 mg
• Grape (raisins)
  
  0.6 mg
• White sapote (raw)
  
  0.6 mg
• Peach (raw)
  
  0.6 mg
• Raspberry (raw)
  
  0.6 mg
• Tsukudani
  
  0.6 mg
• Caviar (salted product)
  
  0.6 mg
• Sea squirt (shiokara)
  
  0.6 mg
• Cattle, Offal (abomasum, boiled)
  
  0.6 mg
• Wheat flour cracker (kawara-senbei)
  
  0.6 mg
• Rice cracker (shio-senbei)
  
  0.6 mg
• Mishima-mame
  
  0.6 mg
• Biscuit (soft)
  
  0.6 mg