The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (1041 - 1050)

• 

  0.8 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 25
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 22.2
• 

  0.4 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 50
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 100
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 100
• 

  2.9 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 6.9
• 

  1.3 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 15.4
• 

  0.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 100
• 

  0.3 mg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 66.7
• 

  0.1 mg

  (per 25 g edible portion)

  Okara (modern product)
  × 200