Vitamin B3 (Niacin) Content of Vegetables
(41 - 50)
0.4 mg
(per 30 g edible portion)
Sugukina (pickles)
19.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
1.4 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.3 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.2 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.3 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.4 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.1 mg
(per 12 g edible portion)
Green pea (canned in brine)
0.2 mg
(per 20 g edible portion)
Asparagus (canned in brine)
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