The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(191 - 200)
0.4 mg
(per 140 g edible portion)
Chayote (salted pickles)
×
50
0.4 mg
(per 140 g edible portion)
Chayote (fruit, raw)
×
50
0.1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
×
200
5.7 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
×
3.5
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
×
100
0.2 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
×
100
0.3 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
×
66.7
0.6 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
×
33.3
0.5 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
40
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
200
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