The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (181 - 190)

• 

  0.8 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 5
• 

  2.7 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.5
• 

  0.2 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 20
• 

  0.2 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 20
• 

  0.5 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 8
• 

  0.3 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 13.3
• 

  1.3 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 3.1
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 40
• 

  0.7 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 5.7
• 

  0.8 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 5