Vegetables High in Vitamin B3 (Niacin) (181st - 200th) (per 100 g edible portion)

• Turnip rape (flower buds and stems, boiled)
  
  0.5 mg
• Shepherd's purse (leaves, raw)
  
  0.5 mg
• Eggplant (fruit, raw)
  
  0.5 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.5 mg
• Taisai, Chinese mustard (salted pickles)
  
  0.5 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.5 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.5 mg
• Ha-daikon (leaves, raw)
  
  0.5 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.5 mg
• Shandong cai (leaves, raw)
  
  0.5 mg
• Watercress (stems and leaves, raw)
  
  0.5 mg
• Kyona (salted pickles)
  
  0.5 mg
• Chrysanthemum (petals, raw)
  
  0.5 mg
• Spaghetti squash (fruit, raw)
  
  0.5 mg
• Turnip (root, without skin, boiled)
  
  0.5 mg
• Saltwort (stems and leaves, raw)
  
  0.5 mg
• Yama-udo (stem, raw)
  
  0.5 mg
• Udo (stem, leached in water)
  
  0.5 mg
• Udo (stem, raw)
  
  0.5 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.5 mg