The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (21 - 30)

• 

  0.3 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 13.3
• 

  0.2 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 20
• 

  0.2 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 20
• 

  0.3 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 13.3
• 

  4.6 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.9
• 

  0.6 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 6.7
• 

  0.4 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 10
• 

  0.3 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 13.3
• 

  0.2 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 20
• 

  22.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.2