Vegetables Low in Vitamin B3 (Niacin) (181st - 200th) (per 100 g edible portion)

• Chinese cabbage (head, raw)
  
  0.6 mg
• Basil (leaves, raw)
  
  0.6 mg
• Green sweet pepper (fruit, raw)
  
  0.6 mg
• Green sweet pepper (fruit, sauted)
  
  0.6 mg
• Spinach (leaves, raw)
  
  0.6 mg
• Brussels sprout (head, boiled)
  
  0.6 mg
• Lily bulb (bulb, boiled)
  
  0.6 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.6 mg
• Wasabi (rhizome, raw)
  
  0.6 mg
• Wasabi (wasabi-zuke)
  
  0.6 mg
• Asatsuki (leaves, boiled)
  
  0.7 mg
• Snap pea (immature pods, raw)
  
  0.7 mg
• Osaka-shirona (leaves, raw)
  
  0.7 mg
• Osaka-shirona (salted pickles)
  
  0.7 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.7 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.7 mg
• Cauliflower (inflorescence, raw)
  
  0.7 mg
• Kyona (leaves, raw)
  
  0.7 mg
• Yard bean (immature pods, raw)
  
  0.7 mg
• Sugukina (root, raw)
  
  0.7 mg