Vegetables Low in Vitamin B3 (Niacin) (141st - 160th) (per 100 g edible portion)
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Taisai, Chinese mustard (leaves, raw)
0.5 mg
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Taisai, Chinese mustard (salted pickles)
0.5 mg
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Takana, broad leaf mustard (salted pickles)
0.5 mg
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Eggplant (fruit, raw)
0.5 mg
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Shepherd's purse (leaves, raw)
0.5 mg
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Turnip rape (flower buds and stems, boiled)
0.5 mg
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Carrot, regular (root without skin, boiled)
0.5 mg
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Ha-negi (leaves, raw)
0.5 mg
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Nozawana (salted pickles)
0.5 mg
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Nozawana (pickles, seasoned)
0.5 mg
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Fukinoto (inflorescence, boiled)
0.5 mg
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Spinach (leaves, frozen)
0.5 mg
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Horseradish (rhizome, raw)
0.5 mg
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Manchurian wild rice (stem, raw)
0.5 mg
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Mugwort (leaves, boiled)
0.5 mg
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Rocket salad (leaves, raw)
0.5 mg
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Kidney bean, Sayaingen (immature pods, raw)
0.6 mg
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Sayaendo (immature pods, boiled)
0.6 mg
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Turnip (root, with skin, raw)
0.6 mg
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Turnip (root, with skin, boiled)
0.6 mg