Vitamin B3 (Niacin) Content of Vegetables
(211 - 220)
0.5 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
-
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0.3 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.1 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
3.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.2 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
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