The amount of Vegetables that contain 9 mg of Vitamin B3 (Niacin) (201 - 210)

• 

  0.3 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 30
• 

  0.4 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 22.5
• 

  0.4 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 22.5
• 

  0.1 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 90
• 

  3.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 2.8
• 

  0.2 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 45
• 

  0.2 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 45
• 

  0.4 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 22.5
• 

  0.7 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 12.9
• 

  0.1 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 90