Vegetables Low in Vitamin B3 (Niacin) (21st - 40th) (per 100 g edible portion)

• Onion (bulb, boiled)
  
  0.1 mg
• Red onion (bulb, raw)
  
  0.1 mg
• Eggplant Pickle (shiba-zuke)
  
  0.1 mg
• Radish (root, raw)
  
  0.1 mg
• Japanese butterbur (petiole, raw)
  
  0.1 mg
• Japanese butterbur (petiole, boiled)
  
  0.1 mg
• Swiss chard (leaves, boiled)
  
  0.1 mg
• Myoga-take (stems and leaves, raw)
  
  0.1 mg
• Soybean sprout (boiled)
  
  0.1 mg
• Black gram sprout (boiled)
  
  0.1 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg
• Turnip (leaves, boiled)
  
  0.2 mg
• Cauliflower (inflorescence, boiled)
  
  0.2 mg
• Chrysanthemum (petals, boiled)
  
  0.2 mg
• Cabbage (head, raw)
  
  0.2 mg
• Cucumber (fruit, raw)
  
  0.2 mg
• Cucumber, Pickle (salted pickles)
  
  0.2 mg
• Kohlrabi (enlarged stems, raw)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg
• Edible burdock (root, boiled)
  
  0.2 mg