The amount of Vegetables that contain 16 mg of Vitamin B3 (Niacin)
(81 - 90)
1.2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
13.3
0.6 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
×
26.7
0.2 mg
(per 30 g edible portion)
Okra (pods, boiled)
×
80
0.2 mg
(per 30 g edible portion)
Okra (pods, raw)
×
80
0.3 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
×
53.3
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
×
80
0.9 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
×
17.8
0.2 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
×
80
0.1 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
×
160
1.3 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
×
12.3
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