Vitamin B3 (Niacin) Content of Vegetables
(251 - 260)
0.4 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.2 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 mg
(per 12 g edible portion)
Radish (root, raw)
-
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.2 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.2 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.3 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
-
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
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