The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (141 - 150)

• 

  0.2 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 20
• 

  0.1 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 40
• 

  0.7 mg

  (per 130 g edible portion)

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

  0.9 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 4.4
• 

  0.7 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 5.7
• 

  0.1 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 40
• 

  0.4 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 10
• 

  0.2 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 20
• 

  0.1 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 40
• 

  0.3 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 13.3