Vitamin B3 (Niacin) Content of Vegetables
(191 - 200)
0.2 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.8 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
2.7 mg
(per 805 g edible portion)
Green ball (head, raw)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
0.2 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
0.5 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.3 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
1.3 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
-
(per 10 g edible portion)
Mukago (raw)
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