Vegetables Low in Vitamin B3 (Niacin) (241st - 260th) (per 100 g edible portion)

• Hyacinth bean (immature pods, raw)
  
  0.9 mg
• Brussels sprout (head, raw)
  
  0.9 mg
• Asparagus (shoots, raw)
  
  1 mg
• Edamame (boiled)
  
  1 mg
• Domiao (stems and leaves, raw)
  
  1 mg
• Turnip, Pickle (salted pickles, leaves)
  
  1 mg
• Komatsuna (leaves, raw)
  
  1 mg
• Perilla (leaves, raw)
  
  1 mg
• Tsumamina (leaves, raw)
  
  1 mg
• New Zealand spinach (stems and leaves, raw)
  
  1 mg
• Eggplant Pickle (nukamiso-zuke)
  
  1 mg
• Kintoki (root with skin, raw)
  
  1 mg
• Kintoki (root without skin, raw)
  
  1 mg
• Yellow sweet pepper (fruit, raw)
  
  1 mg
• Yellow sweet pepper (fruit, sauted)
  
  1 mg
• Ne-mitsuba (leaves, raw)
  
  1 mg
• Water convolvulus (stems and leaves, raw)
  
  1 mg
• Artichoke (flower bud, boiled)
  
  1.1 mg
• Asparagus (shoots, boiled)
  
  1.1 mg
• Sugukina (leaves, raw)
  
  1.1 mg