The amount of Vegetables that contain 5 mg of Vitamin B3 (Niacin) (171 - 180)

0.6 mg

(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
× 8.3
7.2 mg

(per 1800 g edible portion)
Wax gourd (friut, boiled)
× 0.7
5 mg

(per 1800 g edible portion)
Wax gourd (fruit, raw)
× 1
0.7 mg

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
× 7.1
0.2 mg

(per 60 g edible portion)
Ta cai (leaves, boiled)
× 25
0.5 mg

(per 127 g edible portion)
Zucchini (fruit, raw)
× 10
0.6 mg

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
× 8.3
0.1 mg

(per 18 g edible portion)
Zha cai (pickles)
× 50
0.8 mg

(per 215 g edible portion)
Edible burdock (root, raw)
× 6.3
0.2 mg

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
× 25

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