Vitamin B6 (Pyridoxine) Content of Vegetables
(141 - 150)
0.2 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.45 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.13 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.03 mg
(per 30 g edible portion)
Okra (pods, raw)
0.04 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.15 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1.78 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.02 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.14 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.08 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
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