The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (121 - 130)

• 

  0.6 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 6.7
• 

  1.1 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 3.6
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 40
• 

  1.2 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 3.3
• 

  1.3 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 3.1
• 

  0.5 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 8
• 

  1.7 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 2.4
• 

  0.2 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 20
• 

  0.5 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 8
• 

  0.3 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 13.3