The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(211 - 220)
0.7 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
×
28.6
0.4 mg
(per 162 g edible portion)
Endive (leaves, raw)
×
50
0.4 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
×
50
0.5 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
×
40
0.1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
×
200
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
×
200
0.6 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
×
33.3
0.5 mg
(per 280 g edible portion)
Table beet (root, boiled)
×
40
0.6 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
×
33.3
0.2 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
×
100
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