The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (321 - 330)

• 

  0.01 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 170
• 

  0.17 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 10
• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 170
• 

  0.11 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 15.5
• 

  0.06 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 28.3
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 42.5
• 

  0.05 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 34
• 

  0.04 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 42.5
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 17
• 

  0.09 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 18.9