The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (1031 - 1040)

• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 200
• 

  0.1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 200
• 

  0.6 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 33.3
• 

  0.5 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 40
• 

  0.6 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 33.3
• 

  0.2 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 100
• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 100
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 8.3
• 

  2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 10
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 8.3