Vitamin B3 (Niacin) Content of Vegetables
(121 - 130)
0.6 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.9 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.8 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.6 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.6 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
1.1 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
1.2 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1.3 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
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