The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (1 - 10)

• 

  0.4 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 10
• 

  1.5 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 2.7
• 

  0.6 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 6.7
• 

  0.5 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 8
• 

  0.2 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 20
• 

  1.4 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 2.9
• 

  4.2 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 1
• 

  0.8 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 5
• 

  3.6 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 1.1
• 

  32.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.1