The amount of Vegetables that contain 10 mg of Vitamin B3 (Niacin)
(51 - 60)
0.2 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
50
0.1 mg
(per 5 g edible portion)
Water pepper sprout (raw)
×
100
0.3 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
×
33.3
0.1 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
×
100
1 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
×
10
0.6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
×
16.7
1.6 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
×
6.3
1.4 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
×
7.1
3.4 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
2.9
3.7 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
2.7
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