The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (61 - 70)

• 

  0.2 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 20
• 

  1.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 2.9
• 

  0.2 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 20
• 

  1.8 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 2.2
• 

  0.2 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 20
• 

  0.8 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 5
• 

  0.5 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 8
• 

  0.4 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 10
• 

  3.9 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1
• 

  0.3 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 13.3