The amount of Potatoes and Starches that contain 20 mg of Vitamin B6 (Pyridoxine) (11 - 20)

• 

  0.2 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 100
• 

  0.48 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 41.7
• 

  0.1 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 200
• 

  0.5 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 40
• 

  0.03 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 667
• 

  0.08 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 250
• 

  0.18 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 111
• 

  0.77 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 26
• 

  0.76 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 26.3
• 

  0.02 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 1000