The amount of Foods that contain 16 mg of Vitamin B3 (Niacin) (621 - 630)

• 

  3.4 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 4.7
• 

  3.7 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 4.3
• 

  0.2 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 80
• 

  1.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 11.4
• 

  0.2 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 80
• 

  1.8 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 8.9
• 

  0.2 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 80
• 

  0.8 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 20
• 

  0.1 mg

  (per 5 g edible portion)

  Hazel nut (oil-roasted and salted)
  × 160
• 

  0.1 mg

  (per 25 g edible portion)

  Pistachio nut (roasted and salted)
  × 160