The amount of Vegetables that contain 5 mg of Vitamin B3 (Niacin) (231 - 240)

• 

  1.3 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 3.8
• 

  0.2 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 25
• 

  0.1 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 50
• 

  0.1 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 50
• 

  0.4 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 12.5
• 

  0.2 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 25
• 

  0.2 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 25
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 25
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 25
• 

  0.2 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 25