The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (281 - 290)

• 

  0.04 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 42.5
• 

  0.15 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 11.3
• 

  1.78 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1
• 

  0.02 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 85
• 

  0.14 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 12.1
• 

  0.08 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 21.3
• 

  0.18 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 9.4
• 

  0.11 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 15.5
• 

  0.02 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 85
• 

  0.19 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 8.9