The amount of Vegetables that contain 1.5 mg of Vitamin B6 (Pyridoxine) (481 - 490)

• 

  0.38 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 3.9
• 

  0.03 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 50
• 

  0.36 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 4.2
• 

  0.12 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 12.5
• 

  0.01 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 150
• 

  0.06 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 25
• 

  0.01 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 150
• 

  0.06 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 25
• 

  0.01 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 150
• 

  0.02 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 75