The amount of Foods that contain 0.8 mg of Vitamin B6 (Pyridoxine) (1121 - 1130)

• 

  0.14 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 5.7
• 

  0.14 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 5.7
• 

  0.2 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 4
• 

  0.2 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 4
• 

  0.03 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 26.7
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 80
• 

  0.22 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 3.6
• 

  0.03 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 26.7
• 

  0.09 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 8.9
• 

  1.59 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.5