The amount of Vegetables that contain 5 mg of Vitamin B3 (Niacin) (211 - 220)

• 

  0.7 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 7.1
• 

  0.4 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 12.5
• 

  0.4 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 12.5
• 

  0.5 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 10
• 

  0.1 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 50
• 

  0.1 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 50
• 

  0.6 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 8.3
• 

  0.5 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 10
• 

  0.6 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 8.3
• 

  0.2 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 25