The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(91 - 100)
0.4 mg
(per 55 g edible portion)
Garlic (bulb, raw)
×
50
0.9 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
22.2
0.4 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
×
50
1.1 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
18.2
1.5 mg
(per 220 g edible portion)
Tomato (fruit, raw)
×
13.3
1 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
20
0.1 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
×
200
0.5 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
×
40
1.2 mg
(per 200 g edible portion)
Kyona (leaves, raw)
×
16.7
2.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
×
8.7
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