Vegetables Low in Vitamin B3 (Niacin) (221st - 240th) (per 100 g edible portion)

• Okra (pods, boiled)
  
  0.8 mg
• Gyoja-ninniku (leaves, raw)
  
  0.8 mg
• Winged bean (immature pods, raw)
  
  0.8 mg
• Yard bean (immature pods, boiled)
  
  0.8 mg
• Garland chrysanthemum (leaves, raw)
  
  0.8 mg
• Sweet corn, Canned product (cream style)
  
  0.8 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.8 mg
• Cherry tomato (fruit, raw)
  
  0.8 mg
• Kintoki (root without skin, boiled)
  
  0.8 mg
• Chinese cabbage (kim chee)
  
  0.8 mg
• Bai cai (leaves, raw)
  
  0.8 mg
• Broccoli (inflorescence, raw)
  
  0.8 mg
• Esharotto (bulb, raw)
  
  0.8 mg
• Bracken (young shoots, raw)
  
  0.8 mg
• Turnip (leaves, raw)
  
  0.9 mg
• Kale (leaves, raw)
  
  0.9 mg
• Ta cai (leaves, raw)
  
  0.9 mg
• Young sweet corn (young ear, raw)
  
  0.9 mg
• Kintoki (root with skin, boiled)
  
  0.9 mg
• Fukinoto (inflorescence, raw)
  
  0.9 mg