Vegetables High in Vitamin B3 (Niacin) (1st - 20th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  14 mg
• Peanut (immature beans, raw)
  
  10 mg
• Peanut (immature beans, boiled)
  
  8.2 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  8 mg
• Bracken (young shoots, dried, raw)
  
  5.1 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  4.8 mg
• Kiriboshi-daikon
  
  4.6 mg
• Chrysanthemum (kikunori)
  
  3.8 mg
• Red pepper (fruit, raw)
  
  3.7 mg
• Yomena (leaves, raw)
  
  3.2 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  3.2 mg
• Kogomi (spears, raw)
  
  2.9 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  2.8 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  2.7 mg
• Kanpyo (raw)
  
  2.7 mg
• Green pea (raw)
  
  2.7 mg
• Japanese angelica-tree (spears, raw)
  
  2.5 mg
• Zuiki (dried zuiki, raw)
  
  2.5 mg
• Mugwort (leaves, raw)
  
  2.4 mg
• Sweet corn (immature kernels, raw)
  
  2.3 mg