Vitamin B3 (Niacin) Content of Vegetables
(1 - 10)
0.4 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
1.5 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.6 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.5 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.2 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
1.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
4.2 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.8 mg
(per 27 g edible portion)
Kogomi (spears, raw)
3.6 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
32.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
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