The amount of Foods that contain 0.9 mg of Vitamin B6 (Pyridoxine) (1201 - 1210)

• 

  0.06 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 15
• 

  0.19 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 4.7
• 

  0.2 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 4.5
• 

  0.45 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2
• 

  0.13 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 6.9
• 

  0.03 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 30
• 

  0.04 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 22.5
• 

  0.01 mg

  (per 10 g edible portion)

  Pine nut (roasted)
  × 90
• 

  0.01 mg

  (per 10 g edible portion)

  Almond (dried)
  × 90
• 

  0.03 mg

  (per 25 g edible portion)

  Kinzanji-miso
  × 30