The amount of Vegetables that contain 4 mg of Vitamin B3 (Niacin) (81 - 90)

• 

  1.2 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 3.3
• 

  0.6 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 6.7
• 

  0.2 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 20
• 

  0.2 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 20
• 

  0.3 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 13.3
• 

  0.2 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 20
• 

  0.9 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 4.4
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 20
• 

  0.1 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 40
• 

  1.3 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 3.1