The amount of Vegetables that contain 20 mg of Vitamin B6 (Pyridoxine) (91 - 100)

• 

  0.04 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 500
• 

  0.11 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 182
• 

  0.19 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 105
• 

  0.89 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 22.5
• 

  0.86 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 23.3
• 

  1.25 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 16
• 

  0.32 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 62.5
• 

  0.17 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 118
• 

  0.15 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 133
• 

  0.35 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 57.1