The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (131 - 140)

• 

  0.3 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 13.3
• 

  0.2 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 20
• 

  3.7 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 1.1
• 

  0.7 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 5.7
• 

  0.8 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 5
• 

  0.7 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 5.7
• 

  0.1 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 40
• 

  0.8 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 5
• 

  1.3 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 3.1
• 

  0.2 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 20