Fruits Low in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Oleaster (raw)
  
  0.3 mg
• Grapefruit (juice sacs, raw)
  
  0.3 mg
• Grapefruit (fruit juices, reconstituted fruit juice)
  
  0.3 mg
• Carambola (raw)
  
  0.3 mg
• Shiikuwasha (juice, fresh)
  
  0.3 mg
• Japanese plums (raw)
  
  0.3 mg
• Tangor (juice sacs, raw)
  
  0.3 mg
• Tangelo (juice sacs, raw)
  
  0.3 mg
• European pears (canned in heavy syrup)
  
  0.3 mg
• Papaya (ripe, raw)
  
  0.3 mg
• Papaya (unripe, raw)
  
  0.3 mg
• Hyuganatsu (segments and albedo, raw)
  
  0.3 mg
• Pummelo (juice sacs, raw)
  
  0.3 mg
• Peach (canned in heavy syrup, solids)
  
  0.3 mg
• Peach (canned in heavy syrup, liquid)
  
  0.3 mg
• Chinese bayberry (raw)
  
  0.3 mg
• Strawberry (raw)
  
  0.4 mg
• Mume, Japanese apricot (raw)
  
  0.4 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  0.4 mg
• Valencia (juice sacs, raw)
  
  0.4 mg