Vitamin B3 (Niacin) Content of Vegetables
(241 - 250)
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.4 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.2 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
2.9 mg
(per 1700 g edible portion)
Cabbage (head, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.1 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
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