The amount of Vegetables that contain 10 mg of Vitamin B6 (Pyridoxine) (211 - 220)

• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 1000
• 

  0.51 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 19.6
• 

  0.03 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 333
• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 333
• 

  0.03 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 333
• 

  0.06 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 167
• 

  0.85 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 11.8
• 

  0.07 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 143
• 

  0.06 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 167
• 

  0.02 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 500