The amount of Foods that contain 4 mg of Vitamin B3 (Niacin) (961 - 970)

• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 20
• 

  0.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 10
• 

  0.7 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 5.7
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 40
• 

  0.7 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 5.7
• 

  0.4 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 10
• 

  0.2 mg

  (per 60 g edible portion)

  Yuba (wet type)
  × 20
• 

  0.1 mg

  (per 25 g edible portion)

  Okara (traditional product)
  × 40
• 

  0.5 mg

  (per 165 g edible portion)

  Soybean, Tofu (packed-tofu)
  × 8
• 

  0.1 mg

  (per 20 g edible portion)

  Kidney bean (uzura-mame)
  × 40