Vitamin B3 (Niacin) Content of Vegetables
(61 - 70)
3.7 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.2 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
-
(per 1 g edible portion)
Perilla (leaves, raw)
1.4 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.2 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
1.8 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.2 mg
(per 40 g edible portion)
Edamame (boiled)
0.8 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0.4 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
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