Vitamin B3 (Niacin) Content of Vegetables
(221 - 230)
0.4 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.7 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.7 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.4 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.4 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
-
(per 10 g edible portion)
Alfalfa sprout (raw)
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