Vegetables Low in Vitamin B3 (Niacin) (161st - 180th) (per 100 g edible portion)

• Turnip (root, without skin, raw)
  
  0.6 mg
• Pumpkin, Japan (fruit, raw)
  
  0.6 mg
• Leaf mustard (salted pickles)
  
  0.6 mg
• Qin cai (stems and leaves, raw)
  
  0.6 mg
• Shandong cai (salted pickles)
  
  0.6 mg
• Ginger (rhizome, raw)
  
  0.6 mg
• Water dropwort (stems and leaves, boiled)
  
  0.6 mg
• Bamboo shoot (shoots, boiled)
  
  0.6 mg
• Tomato, Canned product (whole)
  
  0.6 mg
• Eggplant Western type (fruit, raw)
  
  0.6 mg
• Eggplant Western type (fruit, fried)
  
  0.6 mg
• Eggplant Pickle (karashi-zuke)
  
  0.6 mg
• Rape (stems and leaves, boiled)
  
  0.6 mg
• Chinese chive (leaves, raw)
  
  0.6 mg
• Hana-nira (scape and flower bud, raw)
  
  0.6 mg
• Carrot, regular (root with skin, boiled)
  
  0.6 mg
• Carrot, regular (root without skin, raw)
  
  0.6 mg
• Carrot, regular (juice, canned)
  
  0.6 mg
• Mini-kyarotto (root, raw)
  
  0.6 mg
• Konegi (leaves, raw)
  
  0.6 mg