Vitamin B3 (Niacin) Content of Vegetables
(261 - 270)
0.1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
-
(per 12 g edible portion)
Pickle (sour type)
-
(per 12 g edible portion)
Pickle (sweet type)
-
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.1 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
Tr
(per 120 g edible portion)
Celery (petiole, raw)
Tr
(per 85 g edible portion)
Ginger (pickles)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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