Vitamin B3 (Niacin) Content of Vegetables
(181 - 190)
0.6 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.6 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
7.2 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
5 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.7 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.2 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.6 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 mg
(per 18 g edible portion)
Zha cai (pickles)
0.8 mg
(per 215 g edible portion)
Edible burdock (root, raw)
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