The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (101 - 110)

• 

  6.7 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.6
• 

  0.9 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 4.4
• 

  0.2 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 20
• 

  1.7 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 2.4
• 

  0.1 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 40
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 20
• 

  0.1 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 40
• 

  0.3 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 13.3
• 

  0.8 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 5
• 

  0.3 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 13.3