The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(131 - 140)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
×
66.7
0.2 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
×
100
3.7 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
×
5.4
0.7 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
28.6
0.8 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
×
25
0.7 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
×
28.6
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
×
200
0.8 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
×
25
1.3 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
×
15.4
0.2 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
×
100
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