Vitamin B3 (Niacin) Content of Vegetables
(201 - 210)
0.7 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.8 mg
(per 280 g edible portion)
Table beet (root, raw)
0.4 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.4 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
5.7 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.6 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
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