The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (191 - 200)

• 

  0.4 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 10
• 

  0.4 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 10
• 

  0.1 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 40
• 

  5.7 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.7
• 

  0.2 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 20
• 

  0.2 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 20
• 

  0.3 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 13.3
• 

  0.6 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 6.7
• 

  0.5 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 8
• 

  0.1 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 40