Vitamin B3 (Niacin) Content of Vegetables
(51 - 60)
0.8 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.1 mg
(per 5 g edible portion)
Water pepper sprout (raw)
0.3 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
1 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0.6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
1.6 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1.4 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
3.4 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
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