The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(201 - 210)
0.3 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
×
66.7
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
×
50
0.4 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
50
0.1 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
200
3.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
6.3
0.2 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
×
100
0.2 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
×
100
0.4 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
×
50
0.7 mg
(per 265 g edible portion)
Red cabbage (head, raw)
×
28.6
0.1 mg
(per 25 g edible portion)
Kanpyo (boiled)
×
200
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