The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (71 - 80)

• 

  0.5 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 8
• 

  1.3 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 3.1
• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 20
• 

  0.4 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 10
• 

  1.2 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 3.3
• 

  0.2 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 20
• 

  3.4 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.2
• 

  0.2 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 20
• 

  0.2 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 20
• 

  0.2 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 20