The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (91 - 100)

• 

  0.4 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 10
• 

  0.9 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 4.4
• 

  0.4 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 10
• 

  1.1 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 3.6
• 

  1.5 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 2.7
• 

  1 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 4
• 

  0.1 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 40
• 

  0.5 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 8
• 

  1.2 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 3.3
• 

  2.3 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 1.7