Vitamin B3 (Niacin) Content of Vegetables
(111 - 120)
0.1 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.3 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.8 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
1.4 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
-
(per 10 g edible portion)
Basil (leaves, raw)
11.8 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.5 mg
(per 100 g edible portion)
Konegi (leaves, raw)
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