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200 Vegetables Highest in Niacin (B3)

Ranked by a serving size.

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16mg Niacin (B3) = 100% DV
  1. Portabellas (exposed To Sunlight Or Uv)
    7.6mg (47% DV) in 1 cup sliced
  2. Cooked White Button Mushrooms
    7mg (43% DV) in 1 cup pieces
  3. Kidney Bean Sprouts
    5.4mg (34% DV) in 1 cup
  4. Fiddlehead Ferns
    5mg (31% DV) in 100 grams
  5. Maitake Mushrooms
    4.6mg (29% DV) in 1 cup diced
  6. White Button Mushrooms (stir-fried)
    4.3mg (27% DV) in 1 cup sliced
  7. Oyster Mushrooms
    4.3mg (27% DV) in 1 cup sliced
  8. Portabella Mushrooms
    3.9mg (24% DV) in 1 cup diced
  9. Portabellas (exposed To Sun/uv)
    3.9mg (24% DV) in 1 cup diced
  10. Pea Sprouts
    3.7mg (23% DV) in 1 cup
  11. Canned Tomato Puree
    3.7mg (23% DV) in 1 cup
  12. Hash Browns
    3.6mg (22% DV) in 1 cup
  13. Crimini Mushrooms
    3.3mg (21% DV) in 1 cup whole
  14. Crimini Mushrooms (exposed To Sunlight Or Uv)
    3.3mg (21% DV) in 1 cup whole
  15. Cooked Green Peas
    3.2mg (20% DV) in 1 cup
  16. Sun-dried Hot Chile Peppers
    3.2mg (20% DV) in 1 cup
  17. Peas
    3mg (19% DV) in 1 cup
  18. Baked Red Potatoes
    2.8mg (17% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  19. Poi
    2.6mg (17% DV) in 1 cup
  20. Yellow Corn Sweet
    2.6mg (16% DV) in 1 cup
  21. Succotash
    2.5mg (16% DV) in 1 cup
  22. White Button Mushrooms
    2.5mg (16% DV) in 1 cup, pieces or slices
  23. White Button Mushrooms (exposed To Sunlight Or Uv)
    2.5mg (16% DV) in 1 cup pieces or slices
  24. Canned Mushrooms
    2.5mg (16% DV) in 1 cup
  25. Baked Potatoes (with Skin)
    2.4mg (15% DV) in 1 potato medium
  26. Mashed Sweet Potatoes
    2.4mg (15% DV) in 1 cup
  27. Canned Asparagus
    2.3mg (14% DV) in 1 cup
  28. Chantarelle Mushrooms
    2.2mg (14% DV) in 1 cup
  29. Baked Potato (no Skin)
    2.2mg (14% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  30. Cooked Shiitake Mushrooms
    2.2mg (14% DV) in 1 cup pieces
  31. Arrowroot
    2mg (13% DV) in 1 cup, sliced
  32. Canned Tomato Paste
    2mg (13% DV) in 1/4 cup
  33. Cooked Butternut Squash
    2mg (12% DV) in 1 cup, cubes
  34. Boiled Potatoes
    2mg (12% DV) in 1 potato (2-1/2 Inch dia, sphere)
  35. Asparagus (cooked)
    2mg (12% DV) in 1 cup
  36. Jerusalem-artichokes Raw
    2mg (12% DV) in 1 cup slices
  37. Baked Acorn Squash
    1.8mg (11% DV) in 1 cup, cubes
  38. Cooked Lima Beans
    1.8mg (11% DV) in 1 cup
  39. Cassava
    1.8mg (11% DV) in 1 cup
  40. Cooked Broccoli Raab
    1.7mg (11% DV) in 1 NLEA serving
  41. Cooked Sweet Potatoes
    1.7mg (11% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  42. Butternut Squash
    1.7mg (11% DV) in 1 cup, cubes
  43. Sweet Yellow Peppers
    1.7mg (10% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  44. Kimchi
    1.7mg (10% DV) in 1 cup
  45. Yellow Tomatoes
    1.6mg (10% DV) in 1 cup, chopped
  46. Serrano Peppers
    1.6mg (10% DV) in 1 cup, chopped
  47. Banana Peppers
    1.5mg (10% DV) in 1 cup
  48. Cooked Artichokes (globe Or French)
    1.5mg (10% DV) in 1 cup
  49. Baked Potatoes
    1.5mg (10% DV) in 100 grams
  50. Cooked Yellow Sweet Corn
    1.5mg (9% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  51. Morel Mushrooms
    1.5mg (9% DV) in 1 cup
  52. Cooked Sweet White Corn
    1.5mg (9% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  53. French Fries
    1.5mg (9% DV) in 10 strip
  54. Cooked Okra
    1.4mg (9% DV) in 1 cup slices
  55. Baked Russet Potatoes
    1.3mg (8% DV) in 100 grams
  56. Artichokes (globe Or French)
    1.3mg (8% DV) in 1 artichoke, medium
  57. Canned Lima Beans
    1.3mg (8% DV) in 1 cup
  58. Asparagus
    1.3mg (8% DV) in 1 cup
  59. Cooked Acorn Squash
    1.3mg (8% DV) in 1 cup, mashed
  60. Cooked Tomatoes
    1.3mg (8% DV) in 1 cup
  61. Cooked Spaghetti Squash
    1.3mg (8% DV) in 1 cup
  62. Sweet White Corn
    1.2mg (8% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  63. Cooked Rutabagas (neeps, Swedes)
    1.2mg (8% DV) in 1 cup, cubes
  64. Cooked Lentil Sprouts
    1.2mg (8% DV) in 100 grams
  65. Spirulina
    1.2mg (7% DV) in 100 grams
  66. Sweet Red Bell Peppers
    1.2mg (7% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  67. Cooked Hubbard Squash
    1.1mg (7% DV) in 1 cup, cubes
  68. Stewed Tomatoes
    1.1mg (7% DV) in 1 cup
  69. Cooked Scallop Squash
    1.1mg (7% DV) in 1 cup, mashed
  70. Stirfried Soybean Sprouts
    1.1mg (7% DV) in 100 grams
  71. Cooked Collards
    1.1mg (7% DV) in 1 cup, chopped
  72. Celeriac
    1.1mg (7% DV) in 1 cup
  73. Dried Ancho Peppers
    1.1mg (7% DV) in 1 pepper
  74. Radish Sprouts
    1.1mg (7% DV) in 1 cup
  75. Cooked Garden Cress
    1.1mg (7% DV) in 1 cup
  76. Cooked Scotch Kale
    1mg (6% DV) in 1 cup, chopped
  77. Cooked Soybean Sprouts
    1mg (6% DV) in 1 cup
  78. Mustard Spinach
    1mg (6% DV) in 1 cup, chopped
  79. Cooked Winter Squash
    1mg (6% DV) in 1 cup, cubes
  80. Cooked Pumpkin
    1mg (6% DV) in 1 cup, mashed
  81. Cooked Carrots
    1mg (6% DV) in 1 cup slices
  82. Okra
    1mg (6% DV) in 1 cup
  83. Rutabagas (neeps, Swedes)
    1mg (6% DV) in 1 cup, cubes
  84. Acorn Squash
    1mg (6% DV) in 1 cup, cubes
  85. Spaghetti Squash
    1mg (6% DV) in 1 cup, cubes
  86. Brussels Sprouts (cooked)
    0.9mg (6% DV) in 1 cup
  87. Parsnips
    0.9mg (6% DV) in 1 cup slices
  88. Cooked Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
  89. Cooked Zucchini
    0.9mg (6% DV) in 1 cup, sliced
  90. Cooked Cookneck Summer Squash
    0.9mg (6% DV) in 1 cup, sliced
  91. Bamboo Shoots
    0.9mg (6% DV) in 1 cup (1/2 Inch slices)
  92. Cooked Podded Peas
    0.9mg (6% DV) in 1 cup
  93. Yautia
    0.9mg (6% DV) in 1 cup, sliced
  94. Canned Pumpkin
    0.9mg (6% DV) in 1 cup
  95. Dried Spirulina Seaweed
    0.9mg (6% DV) in 1 tablespoon
  96. Tomatoes
    0.9mg (6% DV) in 1 cup cherry tomatoes
  97. Cooked Spinach
    0.9mg (6% DV) in 1 cup
  98. Green Chili Peppers
    0.9mg (5% DV) in 1 cup
  99. Scotch Kale
    0.9mg (5% DV) in 1 cup, chopped
  100. Lentil Sprouts
    0.9mg (5% DV) in 1 cup
  101. Broccoli (cooked)
    0.9mg (5% DV) in 1 cup chopped
  102. Cooked Snow Peas
    0.9mg (5% DV) in 1 cup
  103. Soybean Sprouts
    0.8mg (5% DV) in 1 cup
  104. Parsley
    0.8mg (5% DV) in 1 cup chopped
  105. Scallop Squash
    0.8mg (5% DV) in 1 cup slices
  106. Jute Potherb (molokhiya) (cooked)
    0.8mg (5% DV) in 1 cup
  107. Cooked Mustard Spinach
    0.8mg (5% DV) in 1 cup, chopped
  108. Cooked Green Snap Beans
    0.8mg (5% DV) in 1 cup
  109. Cooked Yellow Snap Beans
    0.8mg (5% DV) in 1 cup
  110. Yellow Snap Beans
    0.8mg (5% DV) in 1 cup 1/2 Inch pieces
  111. Cooked Yam
    0.8mg (5% DV) in 1 cup, cubes
  112. Sweet Potatoes
    0.7mg (5% DV) in 1 cup, cubes
  113. Citronella (lemon Grass)
    0.7mg (5% DV) in 1 cup
  114. Shiitake Mushrooms
    0.7mg (5% DV) in 1 piece whole
  115. Green Snap Beans (raw)
    0.7mg (5% DV) in 1 cup 1/2 Inch pieces
  116. Pak-choi (bok Choy) (cooked)
    0.7mg (5% DV) in 1 cup, shredded
  117. Cooked Chrysanthemum
    0.7mg (5% DV) in 1 cup (1 Inch pieces)
  118. Cooked Beet Greens
    0.7mg (4% DV) in 1 cup (1 Inch pieces)
  119. Green Bell Peppers
    0.7mg (4% DV) in 1 cup, chopped
  120. Carrots
    0.7mg (4% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  121. Cooked New Zealand Spinach
    0.7mg (4% DV) in 1 cup, chopped
  122. Cooked Taro
    0.7mg (4% DV) in 1 cup, sliced
  123. Cooked Chayote
    0.7mg (4% DV) in 1 cup (1 Inch pieces)
  124. Cooked Celeriac
    0.7mg (4% DV) in 1 cup pieces
  125. Brussels Sprouts (raw)
    0.7mg (4% DV) in 1 cup
  126. Cooked Kale
    0.7mg (4% DV) in 1 cup, chopped
  127. Onion Rings
    0.6mg (4% DV) in 1 cup
  128. Cooked Kohlrabi
    0.6mg (4% DV) in 1 cup slices
  129. Cooked Green Bell Peppers
    0.6mg (4% DV) in 1 cup, chopped or strips
  130. Cooked Red Bell Peppers
    0.6mg (4% DV) in 1 cup, strips
  131. Palm Hearts (canned)
    0.6mg (4% DV) in 1 cup
  132. Cooked Swiss Chard
    0.6mg (4% DV) in 1 cup, chopped
  133. Tomatillos
    0.6mg (4% DV) in 1 medium
  134. Taro
    0.6mg (4% DV) in 1 cup, sliced
  135. Green Tomatoes
    0.6mg (4% DV) in 1 medium
  136. Cooked Green Cauliflower
    0.6mg (4% DV) in 1/5 head
  137. Cooked Mustard Greens
    0.6mg (4% DV) in 1 cup, chopped
  138. Pumpkin Leaves (cooked)
    0.6mg (4% DV) in 1 cup
  139. Cooked Eggplant
    0.6mg (4% DV) in 1 cup (1 Inch cubes)
  140. Cooked Turnip Greens
    0.6mg (4% DV) in 1 cup, chopped
  141. Broccoli
    0.6mg (4% DV) in 1 cup chopped
  142. Hubbard Squash
    0.6mg (4% DV) in 1 cup, cubes
  143. Winter Squash
    0.6mg (4% DV) in 1 cup, cubes
  144. Cooked Red Cabbage
    0.6mg (4% DV) in 1 cup
  145. Pickled Beets
    0.6mg (4% DV) in 1 cup slices
  146. Crookneck Summer Squash
    0.6mg (4% DV) in 1 cup sliced
  147. Cooked Parsnips
    0.6mg (4% DV) in 1/2 cup slices
  148. Cooked Beets
    0.6mg (4% DV) in 1 cup
  149. Red Chili Peppers
    0.6mg (4% DV) in 1 pepper
  150. Zucchini
    0.6mg (3% DV) in 1 cup, chopped
  151. Cooked Celery
    0.6mg (3% DV) in 1 cup, diced
  152. Fennel
    0.6mg (3% DV) in 1 cup, sliced
  153. Summer Squash
    0.6mg (3% DV) in 1 cup, sliced
  154. Cauliflower
    0.5mg (3% DV) in 1 cup chopped (1/2 Inch pieces)
  155. Cooked Dandelion Greens
    0.5mg (3% DV) in 1 cup, chopped
  156. Kohlrabi
    0.5mg (3% DV) in 1 cup
  157. Eggplant
    0.5mg (3% DV) in 1 cup, cubes
  158. Cooked Purslane
    0.5mg (3% DV) in 1 cup
  159. Turnips
    0.5mg (3% DV) in 1 cup, cubes
  160. Cooked Cauliflower
    0.5mg (3% DV) in 1 cup
  161. Dried Shiitake Mushrooms
    0.5mg (3% DV) in 1 mushroom
  162. Cooked Napa Cabbage
    0.5mg (3% DV) in 1 cup
  163. Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
  164. Dried Pasilla Peppers
    0.5mg (3% DV) in 1 pepper
  165. Garden Cress
    0.5mg (3% DV) in 1 cup
  166. Vinespinach
    0.5mg (3% DV) in 100 grams
  167. Cooked Swamp Cabbage
    0.5mg (3% DV) in 1 cup, chopped
  168. Broccoli Raab (rapini)
    0.5mg (3% DV) in 1 cup chopped
  169. Baby Carrots
    0.5mg (3% DV) in 1 NLEA serving
  170. Green Cauliflower
    0.5mg (3% DV) in 1 cup
  171. Cooked Escarole
    0.5mg (3% DV) in 1 cup
  172. Cooked Turnips
    0.5mg (3% DV) in 1 cup, cubes
  173. Chinese Broccoli
    0.5mg (3% DV) in 100 grams
  174. Beets (raw)
    0.5mg (3% DV) in 1 cup
  175. Mustard Greens
    0.4mg (3% DV) in 1 cup, chopped
  176. Dandelion Greens
    0.4mg (3% DV) in 1 cup, chopped
  177. Cooked Nopales
    0.4mg (3% DV) in 1 cup
  178. Hot Green Chili Peppers
    0.4mg (3% DV) in 1 pepper
  179. Cooked Pumpkin Flowers
    0.4mg (3% DV) in 1 cup
  180. Canned Straw Mushrooms
    0.4mg (3% DV) in 1 cup
  181. Cooked Burdock Root
    0.4mg (3% DV) in 1 cup (1 Inch pieces)
  182. Cooked Chinese Broccoli
    0.4mg (2% DV) in 1 cup
  183. Laver Seaweed
    0.4mg (2% DV) in 10 sheets
  184. Snow Peas
    0.4mg (2% DV) in 1 cup, whole
  185. Bitter Melon
    0.4mg (2% DV) in 1 cup (1/2 Inch pieces)
  186. Cooked Cabbage
    0.4mg (2% DV) in 1 cup
  187. Red Cabbage
    0.4mg (2% DV) in 1 cup, chopped
  188. Bamboo Shoots (cooked)
    0.4mg (2% DV) in 1 cup (1/2 Inch slices)
  189. Pumpkin Leaves
    0.4mg (2% DV) in 1 cup
  190. Leeks
    0.4mg (2% DV) in 1 cup
  191. Nopales
    0.4mg (2% DV) in 1 cup, sliced
  192. Enoki Mushrooms
    0.4mg (2% DV) in 1 large
  193. Bok Choy
    0.4mg (2% DV) in 1 cup, shredded
  194. Bitter Melon (cooked)
    0.3mg (2% DV) in 1 cup (1/2 Inch pieces)
  195. Cooked Onions
    0.3mg (2% DV) in 1 cup
  196. Cooked Malabar Spinach
    0.3mg (2% DV) in 1 cup
  197. Turnip Greens
    0.3mg (2% DV) in 1 cup, chopped
  198. Lotus Root
    0.3mg (2% DV) in 10 slices (2-1/2 Inch dia)
  199. Radishes
    0.3mg (2% DV) in 1 cup slices
  200. Hungarian Peppers
    0.3mg (2% DV) in 1 pepper

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.