The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(101 - 110)
6.7 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
×
3
0.9 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
×
22.2
0.2 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
×
100
1.7 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
×
11.8
0.1 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
×
200
0.2 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
×
100
0.1 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
×
200
0.3 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
×
66.7
0.8 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
×
25
0.3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
66.7
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