The amount of Vegetables that contain 1.5 mg of Vitamin B6 (Pyridoxine) (1 - 10)

• 

  0.11 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 13.6
• 

  0.76 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 2
• 

  0.18 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 8.3
• 

  0.38 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 3.9
• 

  0.03 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 50
• 

  0.55 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 2.7
• 

  0.05 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 30
• 

  0.47 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 3.2
• 

  0.04 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 37.5
• 

  0.06 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 25