The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (461 - 470)

• 

  0.17 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 10
• 

  0.01 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 170
• 

  0.05 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 34
• 

  0.02 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 85
• 

  0.01 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 170
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 170
• 

  0.05 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 34
• 

  0.08 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 21.3
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 170
• 

  0.54 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 3.1