The amount of Vegetables that contain 20 mg of Vitamin B6 (Pyridoxine) (51 - 60)

• 

  0.06 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 333
• 

  0.02 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 1000
• 

  0.57 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 35.1
• 

  0.05 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 400
• 

  0.06 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 333
• 

  0.45 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 44.4
• 

  2.85 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 7
• 

  2.85 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 7
• 

  0.25 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 80
• 

  0.1 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 200