Vegetables High in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Sweet corn, Canned product (cream style)
  
  0.8 mg
• Garland chrysanthemum (leaves, raw)
  
  0.8 mg
• Yard bean (immature pods, boiled)
  
  0.8 mg
• Winged bean (immature pods, raw)
  
  0.8 mg
• Gyoja-ninniku (leaves, raw)
  
  0.8 mg
• Okra (pods, boiled)
  
  0.8 mg
• Okra (pods, raw)
  
  0.8 mg
• Sayaendo (immature pods, raw)
  
  0.8 mg
• Ashitaba (stems and leaves, boiled)
  
  0.8 mg
• Asatsuki (leaves, raw)
  
  0.8 mg
• Lily bulb (bulb, raw)
  
  0.7 mg
• Ito-mitsuba (leaves, raw)
  
  0.7 mg
• Hiroshimana (leaves, raw)
  
  0.7 mg
• Hinona (pickles, sweetened)
  
  0.7 mg
• Hinona (root with tops, raw)
  
  0.7 mg
• Nozawana (leaves, raw)
  
  0.7 mg
• Garlic (bulb, raw)
  
  0.7 mg
• Carrot, regular (root with skin, raw)
  
  0.7 mg
• Ki-nira (leaves, raw)
  
  0.7 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.7 mg