The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (241 - 250)

• 

  0.2 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 8.5
• 

  0.03 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 56.7
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 170
• 

  0.22 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 7.7
• 

  0.03 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 56.7
• 

  0.09 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 18.9
• 

  1.59 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.1
• 

  0.24 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 7.1
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 170
• 

  0.1 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 17