The amount of Foods that contain 15 mg of Vitamin B3 (Niacin) (831 - 840)

• 

  0.4 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 37.5
• 

  0.2 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 75
• 

  0.1 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 150
• 

  0.3 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 50
• 

  0.2 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 75
• 

  2.2 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 6.8
• 

  0.7 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 21.4
• 

  0.6 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 25
• 

  1 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 15
• 

  0.6 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 25