The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (341 - 350)

• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 85
• 

  0.11 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 15.5
• 

  0.02 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 85
• 

  0.08 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 21.3
• 

  0.05 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 34
• 

  0.14 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 12.1
• 

  0.01 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 170
• 

  0.01 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 170
• 

  0.03 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 56.7
• 

  0.18 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 9.4