Vitamin B3 (Niacin) Content of Vegetables
(231 - 240)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.6 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.5 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.6 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.2 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0.8 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
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