The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (41 - 50)

• 

  19.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.2
• 

  1.4 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 2.9
• 

  1.3 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 3.1
• 

  0.3 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 13.3
• 

  0.2 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 20
• 

  0.3 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 13.3
• 

  0.4 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 10
• 

  0.1 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 40
• 

  0.2 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 20
• 

  0.8 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 5