The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (151 - 160)

• 

  0.2 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 20
• 

  2.2 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 1.8
• 

  0.7 mg

  (per 130 g edible portion)

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

  0.6 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 6.7
• 

  1 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 4
• 

  0.6 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 6.7
• 

  0.1 mg

  (per 15 g edible portion)

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

  0.1 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 40
• 

  0.7 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 5.7
• 

  1 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 4