The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (221 - 230)

• 

  0.2 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 20
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1.7
• 

  2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 2
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.7
• 

  0.8 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 5
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.4
• 

  0.4 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 10
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 20
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 20
• 

  2.9 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.4