The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (301 - 310)

• 

  0.01 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 170
• 

  0.01 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 170
• 

  0.01 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 170
• 

  0.12 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 14.2
• 

  0.02 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 85
• 

  0.04 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 42.5
• 

  0.19 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 8.9
• 

  0.3 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 5.7
• 

  0.02 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 85
• 

  0.12 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 14.2