The amount of Vegetables that contain 1.1 mg of Vitamin B6 (Pyridoxine) (21 - 30)

• 

  0.4 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 2.8
• 

  0.05 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 22
• 

  0.1 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 11
• 

  0.07 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 15.7
• 

  0.03 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 36.7
• 

  0.05 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 22
• 

  0.18 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 6.1
• 

  0.01 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 110
• 

  0.06 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 18.3
• 

  0.17 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 6.5