Vitamin B3 (Niacin) Content of Vegetables
(161 - 170)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
2.2 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.7 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.6 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
1 mg
(per 190 g edible portion)
Udo (stem, leached in water)
0.6 mg
(per 190 g edible portion)
Udo (stem, raw)
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.1 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0.7 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
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