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200 Vegetables Highest in Niacin (B3)

Ranked by a serving size.
20mg Niacin (B3) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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

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