The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(171 - 180)
0.6 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
33.3
7.2 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
2.8
5 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
4
0.7 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
×
28.6
0.2 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
×
100
0.5 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
×
40
0.6 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
×
33.3
0.1 mg
(per 18 g edible portion)
Zha cai (pickles)
×
200
0.8 mg
(per 215 g edible portion)
Edible burdock (root, raw)
×
25
0.2 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
100
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