The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(221 - 230)
0.2 mg
(per 130 g edible portion)
Chicory (spears, raw)
×
100
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
8.3
2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
10
2.4 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
8.3
0.8 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
×
25
0.9 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
22.2
0.4 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
×
50
0.2 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
100
0.2 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
100
2.9 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
6.9
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