The amount of Fruits that contain 4 mg of Vitamin B3 (Niacin) (31 - 40)

• 

  1.2 mg

  (per 515 g edible portion)

  Papaya (unripe, raw)
  × 3.3
• 

  1 mg

  (per 520 g edible portion)

  Papaya (ripe, raw)
  × 4
• 

  0.3 mg

  (per 100 g edible portion)

  European pears (canned in heavy syrup)
  × 13.3
• 

  0.5 mg

  (per 250 g edible portion)

  Tangor (juice sacs, raw)
  × 8
• 

  0.1 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 40
• 

  0.5 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, reconstituted fruit juice)
  × 8
• 

  0.4 mg

  (per 180 g edible portion)

  Grapefruit (juice sacs, raw)
  × 10
• 

  0.2 mg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 20
• 

  0.6 mg

  (per 285 g edible portion)

  Chinese quinces (raw)
  × 6.7
• 

  0.5 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 8