The amount of Vegetables that contain 5 mg of Vitamin B3 (Niacin) (31 - 40)

• 

  14.6 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.3
• 

  0.6 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 8.3
• 

  0.2 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 25
• 

  0.5 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 10
• 

  2.3 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 2.2
• 

  2.3 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 2.2
• 

  0.2 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 25
• 

  0.1 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 50
• 

  0.1 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 50
• 

  0.4 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 12.5