The amount of Vegetables that contain 10 mg of Vitamin B6 (Pyridoxine) (91 - 100)

• 

  0.04 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 250
• 

  0.11 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 90.9
• 

  0.19 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 52.6
• 

  0.89 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 11.2
• 

  0.86 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 11.6
• 

  1.25 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 8
• 

  0.32 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 31.3
• 

  0.17 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 58.8
• 

  0.15 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 66.7
• 

  0.35 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 28.6