Vitamin B3 (Niacin) Content of Vegetables
(Initial G) (11 - 13)
0.1 mg
(per 5 g edible portion)
Green pea (raw)
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
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