Vitamin B3 (Niacin) Content of Vegetables
(31 - 40)
22.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
14.6 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.6 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.2 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.5 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
2.3 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
2.3 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.2 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.1 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
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