Vegetables Low in Vitamin B3 (Niacin) (201st - 220th) (per 100 g edible portion)

• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.7 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.7 mg
• Bamboo shoot (shoots, raw)
  
  0.7 mg
• Tomato (fruit, raw)
  
  0.7 mg
• Tomatoes Canned products (juice)
  
  0.7 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.7 mg
• Ki-nira (leaves, raw)
  
  0.7 mg
• Carrot, regular (root with skin, raw)
  
  0.7 mg
• Garlic (bulb, raw)
  
  0.7 mg
• Nozawana (leaves, raw)
  
  0.7 mg
• Hinona (root with tops, raw)
  
  0.7 mg
• Hinona (pickles, sweetened)
  
  0.7 mg
• Hiroshimana (leaves, raw)
  
  0.7 mg
• Ito-mitsuba (leaves, raw)
  
  0.7 mg
• Lily bulb (bulb, raw)
  
  0.7 mg
• Asatsuki (leaves, raw)
  
  0.8 mg
• Ashitaba (stems and leaves, boiled)
  
  0.8 mg
• Sayaendo (immature pods, raw)
  
  0.8 mg
• Okra (pods, raw)
  
  0.8 mg