The amount of Vegetables that contain 20 mg of Vitamin B6 (Pyridoxine) (221 - 230)

• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 1000
• 

  0.12 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 167
• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 333
• 

  0.05 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 400
• 

  0.76 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 26.3
• 

  0.04 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 500
• 

  0.05 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 400
• 

  0.02 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 1000
• 

  0.48 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 41.7
• 

  0.43 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 46.5