Vegetables High in Vitamin B3 (Niacin) (221st - 240th) (per 100 g edible portion)

• Wax gourd (fruit, raw)
  
  0.4 mg
• Japanese silverleaf (petiole, raw)
  
  0.4 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.4 mg
• Ta cai (leaves, boiled)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.4 mg
• Zha cai (pickles)
  
  0.4 mg
• Edible burdock (root, raw)
  
  0.4 mg
• Qin cai (stems and leaves, boiled)
  
  0.4 mg
• Kyona (leaves, boiled)
  
  0.4 mg
• Green ball (head, raw)
  
  0.4 mg
• Saltwort (stems and leaves, boiled)
  
  0.4 mg
• Turfed stone leek (leaves, boiled)
  
  0.3 mg
• Turfed stone leek (leaves, raw)
  
  0.3 mg
• Cos lettuce (leaves, raw)
  
  0.3 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.3 mg
• Head lettuce, butter type (leaves, raw)
  
  0.3 mg
• Leek (bulb and leaves, boiled)
  
  0.3 mg
• Mung bean sprout (raw)
  
  0.3 mg
• Mukago (raw)
  
  0.3 mg