The amount of Vegetables that contain 9 mg of Vitamin B3 (Niacin)
(121 - 130)
0.6 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
×
15
1.1 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
×
8.2
0.1 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
×
90
1.2 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
×
7.5
1.3 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
×
6.9
0.5 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
18
1.7 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
×
5.3
0.2 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
×
45
0.5 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
×
18
0.3 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
×
30
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