Vegetables Low in Vitamin B3 (Niacin) (61st - 80th) (per 100 g edible portion)

• Endive (leaves, raw)
  
  0.3 mg
• Osaka-shirona (leaves, boiled)
  
  0.3 mg
• Kanpyo (boiled)
  
  0.3 mg
• Red cabbage (head, raw)
  
  0.3 mg
• Komatsuna (leaves, boiled)
  
  0.3 mg
• Shandong cai (leaves, boiled)
  
  0.3 mg
• Ha-shoga (rhizome, raw)
  
  0.3 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.3 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.3 mg
• Qing gin cai (leaves, raw)
  
  0.3 mg
• Qing gin cai (leaves, boiled)
  
  0.3 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.3 mg
• Summer cypress seed (seeds, boiled)
  
  0.3 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.3 mg
• Eggplant Pickle (koji-zuke)
  
  0.3 mg
• Bitter gourd (fruit, raw)
  
  0.3 mg
• Bitter gourd (fruit, sauted)
  
  0.3 mg
• Chinese chive (leaves, boiled)
  
  0.3 mg
• Kuki-ninniku (scape, raw)
  
  0.3 mg
• Kuki-ninniku (scape, boiled)
  
  0.3 mg