The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (171 - 180)

• 

  0.6 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 6.7
• 

  7.2 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.6
• 

  5 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.8
• 

  0.7 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 5.7
• 

  0.2 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 20
• 

  0.5 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 8
• 

  0.6 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 6.7
• 

  0.1 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 40
• 

  0.8 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 5
• 

  0.2 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 20