The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(21 - 30)
0.3 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
×
66.7
0.2 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
×
100
0.2 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
×
100
0.3 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
×
66.7
4.6 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
4.3
0.6 mg
(per 80 g edible portion)
Edamame (frozen)
×
33.3
0.4 mg
(per 50 g edible portion)
Edamame (raw)
×
50
0.3 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
×
66.7
0.2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
×
100
22.5 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
×
0.9
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