Vegetables High in Vitamin B3 (Niacin) (161st - 180th) (per 100 g edible portion)

• Ginger (rhizome, raw)
  
  0.6 mg
• Shandong cai (salted pickles)
  
  0.6 mg
• Qin cai (stems and leaves, raw)
  
  0.6 mg
• Leaf mustard (salted pickles)
  
  0.6 mg
• Pumpkin, Japan (fruit, raw)
  
  0.6 mg
• Turnip (root, without skin, raw)
  
  0.6 mg
• Turnip (root, with skin, boiled)
  
  0.6 mg
• Turnip (root, with skin, raw)
  
  0.6 mg
• Sayaendo (immature pods, boiled)
  
  0.6 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.6 mg
• Rocket salad (leaves, raw)
  
  0.5 mg
• Mugwort (leaves, boiled)
  
  0.5 mg
• Manchurian wild rice (stem, raw)
  
  0.5 mg
• Horseradish (rhizome, raw)
  
  0.5 mg
• Spinach (leaves, frozen)
  
  0.5 mg
• Fukinoto (inflorescence, boiled)
  
  0.5 mg
• Nozawana (pickles, seasoned)
  
  0.5 mg
• Nozawana (salted pickles)
  
  0.5 mg
• Ha-negi (leaves, raw)
  
  0.5 mg
• Carrot, regular (root without skin, boiled)
  
  0.5 mg