The amount of Fruits that contain 4 mg of Vitamin B3 (Niacin) (21 - 30)

• 

  0.1 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 40
• 

  0.1 mg

  (per 20 g edible portion)

  Blueberry (jam)
  × 40
• 

  0.6 mg

  (per 247 g edible portion)

  Pitaya (raw)
  × 6.7
• 

  0.3 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 13.3
• 

  0.7 mg

  (per 295 g edible portion)

  Valencia (juice sacs, raw)
  × 5.7
• 

  0.1 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, salted pickles)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 20
• 

  0.4 mg

  (per 140 g edible portion)

  Peach (canned in heavy syrup, solids)
  × 10
• 

  0.9 mg

  (per 630 g edible portion)

  Pummelo (juice sacs, raw)
  × 4.4
• 

  0.3 mg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 13.3