The amount of Vegetables that contain 20 mg of Vitamin B6 (Pyridoxine) (131 - 140)

• 

  0.09 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 222
• 

  0.11 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 182
• 

  0.02 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 1000
• 

  0.08 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 250
• 

  0.06 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 333
• 

  0.19 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 105
• 

  0.2 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 100
• 

  0.45 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 44.4
• 

  0.13 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 154
• 

  0.03 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 667