Vegetables Low in Vitamin B3 (Niacin) (101st - 120th) (per 100 g edible portion)

• Garland chrysanthemum (leaves, boiled)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Ta cai (leaves, boiled)
  
  0.4 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.4 mg
• Japanese silverleaf (petiole, raw)
  
  0.4 mg
• Wax gourd (fruit, raw)
  
  0.4 mg
• Wax gourd (friut, boiled)
  
  0.4 mg
• Tomato, Canned product (juice cocktail)
  
  0.4 mg
• Eggplant (fruit, boiled)
  
  0.4 mg
• Eggplant Pickle (salted pickles)
  
  0.4 mg
• Carrot, regular (root, frozen)
  
  0.4 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.4 mg
• Swiss chard (leaves, raw)
  
  0.4 mg
• Broccoli (inflorescence, boiled)
  
  0.4 mg
• Kiri-mitsuba (leaves, raw)
  
  0.4 mg
• Ne-mitsuba (leaves, boiled)
  
  0.4 mg
• Ito-mitsuba (leaves, boiled)
  
  0.4 mg
• Myoga (spike, raw)
  
  0.4 mg
• Soybean sprout (raw)
  
  0.4 mg
• Black gram sprout (raw)
  
  0.4 mg