The amount of Vegetables that contain 3 mg of Vitamin B3 (Niacin)
(231 - 240)
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
×
2.3
0.2 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
×
15
0.1 mg
(per 50 g edible portion)
Black gram sprout (boiled)
×
30
0.1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
×
30
0.4 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
×
7.5
0.2 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
15
0.2 mg
(per 180 g edible portion)
Red onion (bulb, raw)
×
15
0.2 mg
(per 200 g edible portion)
Onion (bulb, boiled)
×
15
0.2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
×
15
0.2 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
15
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