Vegetables High in Vitamin B3 (Niacin) (281st - 300th) (per 100 g edible portion)

• Chicory (spears, raw)
  
  0.2 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.2 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.2 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.2 mg
• Zuiki (fresh zuiki, raw)
  
  0.2 mg
• Oriental pickling melon (fruit, raw)
  
  0.2 mg
• Edible burdock (root, boiled)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg
• Kohlrabi (enlarged stems, raw)
  
  0.2 mg
• Cucumber, Pickle (salted pickles)
  
  0.2 mg
• Cucumber (fruit, raw)
  
  0.2 mg
• Cabbage (head, raw)
  
  0.2 mg
• Chrysanthemum (petals, boiled)
  
  0.2 mg
• Cauliflower (inflorescence, boiled)
  
  0.2 mg
• Turnip (leaves, boiled)
  
  0.2 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg
• Black gram sprout (boiled)
  
  0.1 mg
• Soybean sprout (boiled)
  
  0.1 mg
• Myoga-take (stems and leaves, raw)
  
  0.1 mg
• Swiss chard (leaves, boiled)
  
  0.1 mg