The amount of Vegetables that contain 20 mg of Vitamin B3 (Niacin)
(61 - 70)
0.2 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
×
100
1.4 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
×
14.3
0.2 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
×
100
1.8 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
11.1
0.2 mg
(per 40 g edible portion)
Edamame (boiled)
×
100
0.8 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
×
25
0.5 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
×
40
0.4 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
×
50
3.9 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
5.1
0.3 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
×
66.7
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