Vegetables Low in Vitamin B3 (Niacin) (301st - 320th) (per 100 g edible portion)

• Green pea (frozen)
  
  2.1 mg
• Scallion (bulb, raw)
  
  2.1 mg
• Green pea (boiled)
  
  2.2 mg
• Field horsetail (fertile shoot, raw)
  
  2.2 mg
• Sweet corn (immature kernels, boiled)
  
  2.2 mg
• Sweet corn (immature kernels on cob, frozen)
  
  2.2 mg
• Sweet corn (immature kernels, raw)
  
  2.3 mg
• Mugwort (leaves, raw)
  
  2.4 mg
• Zuiki (dried zuiki, raw)
  
  2.5 mg
• Japanese angelica-tree (spears, raw)
  
  2.5 mg
• Green pea (raw)
  
  2.7 mg
• Kanpyo (raw)
  
  2.7 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  2.7 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  2.8 mg
• Kogomi (spears, raw)
  
  2.9 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  3.2 mg
• Yomena (leaves, raw)
  
  3.2 mg
• Red pepper (fruit, raw)
  
  3.7 mg
• Chrysanthemum (kikunori)
  
  3.8 mg
• Kiriboshi-daikon
  
  4.6 mg