The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (821 - 830)

• 

  0.1 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 200
• 

  0.8 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 25
• 

  1.3 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 15.4
• 

  0.2 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 100
• 

  0.2 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 100
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 200
• 

  0.7 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 28.6
• 

  0.9 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 22.2
• 

  0.7 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 28.6
• 

  0.1 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 200