Vitamin B3 (Niacin) Content of Vegetables
(171 - 180)
1.1 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.2 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.2 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.1 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.1 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1.2 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.4 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
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