The amount of Vegetables that contain 1 mg of Vitamin B6 (Pyridoxine) (181 - 190)

• 

  0.01 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 100
• 

  0.14 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 7.1
• 

  0.02 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 50
• 

  0.03 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 33.3
• 

  0.06 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 16.7
• 

  0.08 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 12.5
• 

  0.17 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 5.9
• 

  0.01 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 100
• 

  0.01 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 100
• 

  0.02 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 50