The amount of Foods that contain 0.3 mg of Vitamin B6 (Pyridoxine) (1721 - 1730)

• 

  0.03 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 10
• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 10
• 

  0.03 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 10
• 

  0.06 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 5
• 

  0.85 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.4
• 

  0.07 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 4.3
• 

  0.06 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 5
• 

  0.01 mg

  (per 15 g edible portion)

  Mung bean (whole, dried, boiled)
  × 30
• 

  0.08 mg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 3.8
• 

  0.01 mg

  (per 20 g edible portion)

  Soybean, Tofu (tofu-yo)
  × 30