Vitamin B3 (Niacin) Content of Vegetables
(21 - 30)
0.3 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.2 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.2 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.3 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
4.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.6 mg
(per 80 g edible portion)
Edamame (frozen)
0.4 mg
(per 50 g edible portion)
Edamame (raw)
0.3 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
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