The amount of Foods that contain 0.3 mg of Vitamin B6 (Pyridoxine) (1861 - 1870)

• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 15
• 

  0.12 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 2.5
• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 5
• 

  0.05 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 6
• 

  0.76 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.4
• 

  0.04 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 7.5
• 

  0.05 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 6
• 

  0.02 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 15
• 

  0.48 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.6
• 

  0.43 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.7