The amount of Vegetables that contain 15 mg of Vitamin B6 (Pyridoxine) (161 - 170)

• 

  0.01 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 1500
• 

  0.17 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 88.2
• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 1500
• 

  0.11 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 136
• 

  0.06 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 250
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 375
• 

  0.05 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 300
• 

  0.04 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 375
• 

  0.1 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 150
• 

  0.09 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 167