Vitamin B3 (Niacin) Content of Vegetables
(131 - 140)
0.5 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
1.7 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.5 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.3 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.2 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
3.7 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.7 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.8 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
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