The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (111 - 120)

• 

  1.4 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 2.9
• 

  0.2 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 20
• 

  11.8 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.3
• 

  0.5 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 8
• 

  0.6 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 6.7
• 

  0.9 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 4.4
• 

  0.7 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 5.7
• 

  0.8 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 5
• 

  0.6 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 6.7