The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (51 - 60)

• 

  0.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 20
• 

  0.1 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 40
• 

  0.3 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 13.3
• 

  0.1 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 40
• 

  1 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 4
• 

  0.6 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 6.7
• 

  1.6 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 2.5
• 

  1.4 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 2.9
• 

  3.4 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.2
• 

  3.7 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.1