Vegetables Low in Vitamin B3 (Niacin) (121st - 140th) (per 100 g edible portion)

• Tossa jute (stems and leaves, boiled)
  
  0.4 mg
• Yamagobo (miso-zuke)
  
  0.4 mg
• Leek (bulb and leaves, raw)
  
  0.4 mg
• Leaf lettuce (leaves, raw)
  
  0.4 mg
• East Indian lotus root (rhizome, raw)
  
  0.4 mg
• Bracken (young shoots, boiled)
  
  0.4 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.5 mg
• Udo (stem, raw)
  
  0.5 mg
• Udo (stem, leached in water)
  
  0.5 mg
• Yama-udo (stem, raw)
  
  0.5 mg
• Saltwort (stems and leaves, raw)
  
  0.5 mg
• Turnip (root, without skin, boiled)
  
  0.5 mg
• Spaghetti squash (fruit, raw)
  
  0.5 mg
• Chrysanthemum (petals, raw)
  
  0.5 mg
• Kyona (salted pickles)
  
  0.5 mg
• Watercress (stems and leaves, raw)
  
  0.5 mg
• Shandong cai (leaves, raw)
  
  0.5 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.5 mg
• Ha-daikon (leaves, raw)
  
  0.5 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.5 mg