The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(151 - 160)
0.2 mg
(per 30 g edible portion)
Kyona (salted pickles)
×
100
2.2 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
×
9.1
0.7 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
×
28.6
0.6 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
×
33.3
1 mg
(per 190 g edible portion)
Udo (stem, leached in water)
×
20
0.6 mg
(per 190 g edible portion)
Udo (stem, raw)
×
33.3
0.1 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
×
200
0.1 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
×
200
0.7 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
×
28.6
1 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
×
20
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