The amount of Vegetables that contain 10 mg of Vitamin B6 (Pyridoxine) (31 - 40)

• 

  0.08 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 125
• 

  0.36 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 27.8
• 

  0.47 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 21.3
• 

  0.04 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 250
• 

  0.08 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 125
• 

  0.66 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 15.2
• 

  0.38 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 26.3
• 

  0.02 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 500
• 

  0.76 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 13.2
• 

  0.12 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 83.3