Vegetables High in Vitamin B3 (Niacin) (261st - 280th) (per 100 g edible portion)

• Shandong cai (leaves, boiled)
  
  0.3 mg
• Komatsuna (leaves, boiled)
  
  0.3 mg
• Red cabbage (head, raw)
  
  0.3 mg
• Kanpyo (boiled)
  
  0.3 mg
• Osaka-shirona (leaves, boiled)
  
  0.3 mg
• Endive (leaves, raw)
  
  0.3 mg
• East Indian lotus root (rhizome, boiled)
  
  0.2 mg
• Head lettuce, crisp type (head, raw)
  
  0.2 mg
• Rhubarb (petiole, raw)
  
  0.2 mg
• Scallion (pickles, sweetened)
  
  0.2 mg
• Mung bean sprout (boiled)
  
  0.2 mg
• Alfalfa sprout (raw)
  
  0.2 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.2 mg
• Sponge gourd (immature fruit, boiled)
  
  0.2 mg
• Sponge gourd (immature fruit, raw)
  
  0.2 mg
• Hiroshimana (salted pickles)
  
  0.2 mg
• Table beet (root, boiled)
  
  0.2 mg
• Red chicory (leaves, raw)
  
  0.2 mg
• Japanese silverleaf (petiole, boiled)
  
  0.2 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.2 mg