Vitamin B3 (Niacin) Content of Vegetables
(101 - 110)
0.1 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.5 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
1.2 mg
(per 200 g edible portion)
Kyona (leaves, raw)
2.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
6.7 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.9 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.2 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
1.7 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.1 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
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