The amount of Foods that contain 0.3 mg of Vitamin B6 (Pyridoxine) (1361 - 1370)

• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 30
• 

  0.11 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 2.7
• 

  0.06 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 5
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 7.5
• 

  0.05 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 6
• 

  0.04 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 7.5
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 3
• 

  0.09 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 3.3
• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 15
• 

  0.11 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 2.7