The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (161 - 170)

• 

  1.1 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 3.6
• 

  0.1 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 20
• 

  0.2 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 20
• 

  0.1 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 40
• 

  0.1 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 40
• 

  0.2 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 20
• 

  1.2 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 3.3
• 

  0.4 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 10
• 

  0.6 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 6.7