Vitamin B3 (Niacin) Content of Vegetables
(Initial T)
0.2 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.5 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.5 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.8 mg
(per 280 g edible portion)
Table beet (root, raw)
0.7 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.1 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
1.5 mg
(per 220 g edible portion)
Tomato (fruit, raw)
0.6 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.5 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
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