The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(111 - 120)
1.4 mg
(per 250 g edible portion)
Spinach (leaves, raw)
×
14.3
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
×
100
0.2 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
×
100
11.8 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
×
1.7
0.5 mg
(per 100 g edible portion)
Konegi (leaves, raw)
×
40
0.6 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
×
33.3
0.9 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
×
22.2
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
×
28.6
0.8 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
25
0.6 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
×
33.3
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