The amount of Vegetables that contain 1.7 mg of Vitamin B6 (Pyridoxine) (141 - 150)

• 

  0.22 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 7.7
• 

  0.05 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 34
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 28.3
• 

  0.04 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 42.5
• 

  0.03 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 56.7
• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 170
• 

  0.04 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 42.5
• 

  0.32 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 5.3
• 

  0.27 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 6.3
• 

  0.6 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 2.8