Vegetables Low in Vitamin B3 (Niacin) (261st - 280th) (per 100 g edible portion)

• Field horsetail (fertile shoot, boiled)
  
  1.1 mg
• Ha-ninjin (leaves, raw)
  
  1.1 mg
• Red garlic (bulb and leaves, raw)
  
  1.1 mg
• Mizukakena (leaves, raw)
  
  1.1 mg
• Water pepper sprout (raw)
  
  1.1 mg
• Tossa jute (stems and leaves, raw)
  
  1.1 mg
• Artichoke (flower bud, raw)
  
  1.2 mg
• Asparagus (canned in brine)
  
  1.2 mg
• Green pea (canned in brine)
  
  1.2 mg
• Leaf mustard (leaves, raw)
  
  1.2 mg
• Water dropwort (stems and leaves, raw)
  
  1.2 mg
• Broad bean (immature beans, boiled)
  
  1.2 mg
• Parsley (leaves, raw)
  
  1.2 mg
• Red sweet pepper (fruit, raw)
  
  1.2 mg
• Red sweet pepper (fruit, sauted)
  
  1.2 mg
• Tomapi (fruit, raw)
  
  1.2 mg
• Pumpkin, Western (fruit, frozen)
  
  1.3 mg
• Sugukina (pickles)
  
  1.3 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  1.3 mg
• Japanese angelica-tree (spears, boiled)
  
  1.3 mg