The amount of Vegetables that contain 13 mg of Vitamin B3 (Niacin)
0.4 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
32.5
1.5 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
8.7
0.6 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
21.7
0.5 mg
(per 10 g edible portion)
Kiriboshi-daikon
×
26
0.2 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
65
1.4 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
×
9.3
4.2 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
×
3.1
0.8 mg
(per 27 g edible portion)
Kogomi (spears, raw)
×
16.3
3.6 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
×
3.6
32.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
×
0.4
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