Vitamin B3 (Niacin) Content of Vegetables
(71 - 80)
3.9 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.3 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
0.5 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
1.3 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.2 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.4 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
1.2 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.2 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
3.4 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.2 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
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