The amount of Vegetables that contain 9 mg of Vitamin B3 (Niacin)
(141 - 150)
0.2 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
×
45
0.1 mg
(per 20 g edible portion)
Nozawana (salted pickles)
×
90
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
×
12.9
0.9 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
10
0.7 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
×
12.9
0.1 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
×
90
0.4 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
22.5
0.2 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
×
45
0.1 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
×
90
0.3 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
×
30
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