Vitamin B3 (Niacin) Content of Vegetables
(151 - 160)
0.9 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
-
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.7 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.1 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.4 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.2 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.1 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.3 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
-
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.2 mg
(per 30 g edible portion)
Kyona (salted pickles)
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