Vegetables Low in Vitamin B3 (Niacin) (281st - 300th) (per 100 g edible portion)

• Red pepper (leaves and fruits, raw)
  
  1.3 mg
• Turnip rape (flower buds and stems, raw)
  
  1.3 mg
• Rape (stems and leaves, raw)
  
  1.3 mg
• Ashitaba (stems and leaves, raw)
  
  1.4 mg
• Sweet pepper (fruit, raw)
  
  1.4 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  1.4 mg
• Red pepper (leaves and fruits, sauteed)
  
  1.4 mg
• Pumpkin, Western (fruit, raw)
  
  1.5 mg
• Pumpkin, Western (fruit, boiled)
  
  1.5 mg
• Sweet pepper (fruit, sauted)
  
  1.5 mg
• Broad bean (immature beans, raw)
  
  1.5 mg
• Mizukakena (salted pickles)
  
  1.5 mg
• Edamame (raw)
  
  1.6 mg
• Edamame (frozen)
  
  1.6 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  1.6 mg
• Arrowhead (tuber, boiled)
  
  1.6 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  1.6 mg
• Perilla (seeds, raw)
  
  1.8 mg
• Sweet corn (immature kernels, frozen)
  
  1.8 mg
• Arrowhead (tuber, raw)
  
  1.9 mg