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200 Vegetables Highest in Vitamin B6

Ranked by a serving size.

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1.7mg Vitamin B6 = 100% DV
  1. Hash Browns
    0.7mg (43% DV) in 1 cup
  2. Dried Ancho Peppers
    0.6mg (35% DV) in 1 pepper
  3. Mashed Sweet Potatoes
    0.6mg (35% DV) in 1 cup
  4. Boiled Sweet Potatoes
    0.5mg (32% DV) in 1 cup, mashed
  5. Baked Potatoes (With Skin)
    0.5mg (32% DV) in 1 potato medium
  6. Serrano Peppers
    0.5mg (31% DV) in 1 cup, chopped
  7. Jute Potherb (Molokhiya) (Cooked)
    0.5mg (29% DV) in 1 cup
  8. Baked Potato (No Skin)
    0.5mg (28% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  9. Banana Peppers
    0.4mg (26% DV) in 1 cup
  10. Cooked Taro
    0.4mg (26% DV) in 1 cup, sliced
  11. Cooked Spinach
    0.4mg (26% DV) in 1 cup
  12. Cooked New Zealand Spinach
    0.4mg (25% DV) in 1 cup, chopped
  13. Boiled Potatoes
    0.4mg (24% DV) in 1 potato (2-1/2 Inch dia, sphere)
  14. Baked Acorn Squash
    0.4mg (23% DV) in 1 cup, cubes
  15. Baked Red Potatoes
    0.4mg (22% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  16. Bamboo Shoots
    0.4mg (21% DV) in 1 cup (1/2 Inch slices)
  17. Baked Russet Potatoes
    0.4mg (21% DV) in 100 grams
  18. Cooked Hubbard Squash
    0.4mg (21% DV) in 1 cup, cubes
  19. Cooked Burdock Root
    0.3mg (21% DV) in 1 cup (1 Inch pieces)
  20. Cooked Green Peas
    0.3mg (20% DV) in 1 cup
  21. Green Peas (Cooked)
    0.3mg (20% DV) in 1 cup
  22. Sweet Red Bell Peppers
    0.3mg (20% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  23. Cooked Red Cabbage
    0.3mg (20% DV) in 1 cup
  24. Green Bell Peppers
    0.3mg (20% DV) in 1 cup, chopped
  25. Cooked Winter Squash
    0.3mg (19% DV) in 1 cup, cubes
  26. Cooked Lima Beans
    0.3mg (19% DV) in 1 cup
  27. Cooked Sweet Potatoes
    0.3mg (19% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  28. Kimchi
    0.3mg (19% DV) in 1 cup
  29. Yautia
    0.3mg (19% DV) in 1 cup, sliced
  30. Arrowroot
    0.3mg (19% DV) in 1 cup, sliced
  31. Pea Sprouts
    0.3mg (19% DV) in 1 cup
  32. Cooked Green Bell Peppers
    0.3mg (19% DV) in 1 cup, chopped or strips
  33. Canned Tomato Puree
    0.3mg (19% DV) in 1 cup
  34. Cooked Red Bell Peppers
    0.3mg (19% DV) in 1 cup, strips
  35. Broccoli (Cooked)
    0.3mg (18% DV) in 1 cup chopped
  36. Sweet Yellow Peppers
    0.3mg (18% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  37. Cooked Yam
    0.3mg (18% DV) in 1 cup, cubes
  38. Cooked Hawaiin Mountain Yam
    0.3mg (18% DV) in 1 cup, cubes
  39. Sun-dried Hot Chile Peppers
    0.3mg (18% DV) in 1 cup
  40. Cooked Okra
    0.3mg (18% DV) in 1 cup slices
  41. Dried Pasilla Peppers
    0.3mg (17% DV) in 1 pepper
  42. Taro
    0.3mg (17% DV) in 1 cup, sliced
  43. Cooked Acorn Squash
    0.3mg (17% DV) in 1 cup, mashed
  44. Pak-choi (Bok Choy) (Cooked)
    0.3mg (17% DV) in 1 cup, shredded
  45. Brussels Sprouts (Cooked)
    0.3mg (16% DV) in 1 cup
  46. Cooked Podded Peas
    0.3mg (16% DV) in 1 cup
  47. Sweet Potatoes
    0.3mg (16% DV) in 1 cup, cubes
  48. Cooked Onions
    0.3mg (16% DV) in 1 cup
  49. Canned Asparagus
    0.3mg (16% DV) in 1 cup
  50. Cooked Turnip Greens
    0.3mg (15% DV) in 1 cup, chopped
  51. Celeriac
    0.3mg (15% DV) in 1 cup
  52. Cooked Kohlrabi
    0.3mg (15% DV) in 1 cup slices
  53. Cooked Butternut Squash
    0.3mg (15% DV) in 1 cup, cubes
  54. Summer Squash
    0.2mg (14% DV) in 1 cup, sliced
  55. Peas
    0.2mg (14% DV) in 1 cup
  56. Cooked Collards
    0.2mg (14% DV) in 1 cup, chopped
  57. Vinespinach
    0.2mg (14% DV) in 100 grams
  58. Cooked Carrots
    0.2mg (14% DV) in 1 cup slices
  59. Cooked Shiitake Mushrooms
    0.2mg (14% DV) in 1 cup pieces
  60. Mustard Spinach
    0.2mg (14% DV) in 1 cup, chopped
  61. Cooked Snow Peas
    0.2mg (14% DV) in 1 cup
  62. Red Chili Peppers
    0.2mg (13% DV) in 1 pepper
  63. Sauteed Green Bell Peppers
    0.2mg (13% DV) in 1 cup chopped
  64. Succotash
    0.2mg (13% DV) in 1 cup
  65. Cooked Savoy Cabbage
    0.2mg (13% DV) in 1 cup, shredded
  66. Acorn Squash
    0.2mg (13% DV) in 1 cup, cubes
  67. Butternut Squash
    0.2mg (13% DV) in 1 cup, cubes
  68. Cooked Cauliflower
    0.2mg (13% DV) in 1 cup
  69. Okra
    0.2mg (13% DV) in 1 cup
  70. Cooked Garden Cress
    0.2mg (12% DV) in 1 cup
  71. Baked Potatoes
    0.2mg (12% DV) in 100 grams
  72. Lotus Root
    0.2mg (12% DV) in 10 slices (2-1/2 Inch dia)
  73. Leeks
    0.2mg (12% DV) in 1 cup
  74. Cooked Scallop Squash
    0.2mg (12% DV) in 1 cup, mashed
  75. Kohlrabi
    0.2mg (12% DV) in 1 cup
  76. Zucchini
    0.2mg (12% DV) in 1 cup, chopped
  77. Cauliflower
    0.2mg (12% DV) in 1 cup chopped (1/2 Inch pieces)
  78. Brussels Sprouts (Raw)
    0.2mg (11% DV) in 1 cup
  79. Onions
    0.2mg (11% DV) in 1 cup, chopped
  80. Sweet Onions
    0.2mg (11% DV) in 1 NLEA serving
  81. Cooked Beet Greens
    0.2mg (11% DV) in 1 cup (1 Inch pieces)
  82. Cooked Tomatoes
    0.2mg (11% DV) in 1 cup
  83. Cooked Chayote
    0.2mg (11% DV) in 1 cup (1 Inch pieces)
  84. Cooked Broccoli Raab
    0.2mg (11% DV) in 1 NLEA serving
  85. Red Cabbage
    0.2mg (11% DV) in 1 cup, chopped
  86. Sauerkraut
    0.2mg (11% DV) in 1 cup
  87. Cooked Green Cauliflower
    0.2mg (11% DV) in 1/5 head
  88. Cassava
    0.2mg (11% DV) in 1 cup
  89. Cooked Scotch Kale
    0.2mg (11% DV) in 1 cup, chopped
  90. Winter Squash
    0.2mg (11% DV) in 1 cup, cubes
  91. Cooked Kale
    0.2mg (11% DV) in 1 cup, chopped
  92. Hubbard Squash
    0.2mg (11% DV) in 1 cup, cubes
  93. Bamboo Shoots (Canned)
    0.2mg (10% DV) in 1 cup (1/8 Inch slices)
  94. Cooked Mustard Spinach
    0.2mg (10% DV) in 1 cup, chopped
  95. Cooked Rutabagas (Neeps, Swedes)
    0.2mg (10% DV) in 1 cup, cubes
  96. New Zealand Spinach
    0.2mg (10% DV) in 1 cup, chopped
  97. Cooked Cabbage
    0.2mg (10% DV) in 1 cup
  98. Cooked Dandelion Greens
    0.2mg (10% DV) in 1 cup, chopped
  99. Stirfried Soybean Sprouts
    0.2mg (10% DV) in 100 grams
  100. Green Chili Peppers
    0.2mg (10% DV) in 1 cup
  101. Cooked Lentil Sprouts
    0.2mg (10% DV) in 100 grams
  102. Cooked Tahitian Taro
    0.2mg (9% DV) in 1 cup slices
  103. Broccoli
    0.2mg (9% DV) in 1 cup chopped
  104. Cooked Celeriac
    0.2mg (9% DV) in 1 cup pieces
  105. Kidney Bean Sprouts
    0.2mg (9% DV) in 1 cup
  106. Canned Lima Beans
    0.2mg (9% DV) in 1 cup
  107. Cooked Spaghetti Squash
    0.2mg (9% DV) in 1 cup
  108. Scotch Kale
    0.2mg (9% DV) in 1 cup, chopped
  109. Cooked Swiss Chard
    0.1mg (9% DV) in 1 cup, chopped
  110. Artichokes (Globe Or French)
    0.1mg (9% DV) in 1 artichoke, medium
  111. Cooked White Button Mushrooms
    0.1mg (9% DV) in 1 cup pieces
  112. Portobellos (Exposed To Sunlight Or Uv)
    0.1mg (9% DV) in 1 cup sliced
  113. Cooked Artichokes (Globe Or French)
    0.1mg (9% DV) in 1 cup
  114. Lentil Sprouts
    0.1mg (9% DV) in 1 cup
  115. Chicory Roots
    0.1mg (9% DV) in 1 root
  116. Tahitian Taro
    0.1mg (9% DV) in 1 cup slices
  117. Turnip Greens
    0.1mg (9% DV) in 1 cup, chopped
  118. Cooked Zucchini
    0.1mg (8% DV) in 1 cup, sliced
  119. Canned Tomato Paste
    0.1mg (8% DV) in 1/4 cup
  120. Asparagus (Cooked)
    0.1mg (8% DV) in 1 cup
  121. Scallop Squash
    0.1mg (8% DV) in 1 cup slices
  122. Green Cauliflower
    0.1mg (8% DV) in 1 cup
  123. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
  124. Cooked Leeks
    0.1mg (8% DV) in 1 leek
  125. Rutabagas (Neeps, Swedes)
    0.1mg (8% DV) in 1 cup, cubes
  126. Cooked Cookneck Summer Squash
    0.1mg (8% DV) in 1 cup, sliced
  127. Hungarian Peppers
    0.1mg (8% DV) in 1 pepper
  128. Pumpkin Leaves (Cooked)
    0.1mg (8% DV) in 1 cup
  129. Dandelion Greens
    0.1mg (8% DV) in 1 cup, chopped
  130. Cooked Mustard Greens
    0.1mg (8% DV) in 1 cup, chopped
  131. Canned Pumpkin
    0.1mg (8% DV) in 1 cup
  132. Bok Choy
    0.1mg (8% DV) in 1 cup, shredded
  133. Yellow Corn Sweet
    0.1mg (8% DV) in 1 cup
  134. Savoy Cabbage
    0.1mg (8% DV) in 1 cup, shredded
  135. Crookneck Summer Squash
    0.1mg (8% DV) in 1 cup sliced
  136. Cooked Lotus Root
    0.1mg (8% DV) in 1/2 cup
  137. Cooked Celery
    0.1mg (8% DV) in 1 cup, diced
  138. Portabella Mushrooms
    0.1mg (7% DV) in 1 cup diced
  139. Raw Portabellas (Exposed to Sunlight or UV)
    0.1mg (7% DV) in 1 cup diced
  140. Hot Green Chili Peppers
    0.1mg (7% DV) in 1 pepper
  141. Cooked Yellow Sweet Corn
    0.1mg (7% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  142. Garden Cress
    0.1mg (7% DV) in 1 cup
  143. Soybean Sprouts
    0.1mg (7% DV) in 1 cup
  144. Asparagus
    0.1mg (7% DV) in 1 cup
  145. Parsnips
    0.1mg (7% DV) in 1 cup slices
  146. French Fries
    0.1mg (7% DV) in 10 strip
  147. Tomatoes
    0.1mg (7% DV) in 1 cup cherry tomatoes
  148. Bamboo Shoots (Cooked)
    0.1mg (7% DV) in 1 cup (1/2 Inch slices)
  149. Cooked Chrysanthemum
    0.1mg (7% DV) in 1 cup (1 Inch pieces)
  150. Turnips
    0.1mg (7% DV) in 1 cup, cubes
  151. Cooked Summer Squash
    0.1mg (7% DV) in 1 cup, sliced
  152. Cooked Beets
    0.1mg (7% DV) in 1 cup
  153. Pickled Beets
    0.1mg (7% DV) in 1 cup slices
  154. Cooked Sweet White Corn
    0.1mg (7% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  155. Cabbage
    0.1mg (6% DV) in 1 cup, chopped
  156. Cooked Pumpkin
    0.1mg (6% DV) in 1 cup, mashed
  157. Radish Sprouts
    0.1mg (6% DV) in 1 cup
  158. Cooked Turnips
    0.1mg (6% DV) in 1 cup, cubes
  159. Spaghetti Squash
    0.1mg (6% DV) in 1 cup, cubes
  160. Mustard Greens
    0.1mg (6% DV) in 1 cup, chopped
  161. Snow Peas
    0.1mg (6% DV) in 1 cup, whole
  162. Green Tomatoes
    0.1mg (6% DV) in 1 medium
  163. Cooked Nopales
    0.1mg (6% DV) in 1 cup
  164. Carrots
    0.1mg (6% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  165. Cooked Soybean Sprouts
    0.1mg (6% DV) in 1 cup
  166. Cremini Mushrooms
    0.1mg (6% DV) in 1 cup whole
  167. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0.1mg (6% DV) in 1 cup whole
  168. Canned Mushrooms
    0.1mg (6% DV) in 1 cup
  169. Oyster Mushrooms
    0.1mg (6% DV) in 1 cup sliced
  170. Mung Bean Sprouts
    0.1mg (5% DV) in 1 cup
  171. Beets (Raw)
    0.1mg (5% DV) in 1 cup
  172. Morel Mushrooms
    0.1mg (5% DV) in 1 cup
  173. Chrysanthemum Leaves
    0.1mg (5% DV) in 1 cup, chopped
  174. Baby Carrots
    0.1mg (5% DV) in 1 NLEA serving
  175. Jew's Ear
    0.1mg (5% DV) in 1 cup slices
  176. Stewed Tomatoes
    0.1mg (5% DV) in 1 cup
  177. Cooked Eggplant
    0.1mg (5% DV) in 1 cup (1 Inch cubes)
  178. Radishes
    0.1mg (5% DV) in 1 cup slices
  179. Cooked Green Beans (Previously Frozen)
    0.1mg (5% DV) in 1 cup
  180. Pumpkin Leaves
    0.1mg (5% DV) in 1 cup
  181. Cooked Purslane
    0.1mg (5% DV) in 1 cup
  182. Cooked Swamp Cabbage
    0.1mg (5% DV) in 1 cup, chopped
  183. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
  184. Yellow Snap Beans
    0.1mg (4% DV) in 1 cup 1/2 Inch pieces
  185. Chinese Broccoli
    0.1mg (4% DV) in 100 grams
  186. White Button Mushrooms
    0.1mg (4% DV) in 1 cup, pieces or slices
  187. Cooked Parsnips
    0.1mg (4% DV) in 1/2 cup slices
  188. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0.1mg (4% DV) in 1 cup pieces or slices
  189. Cooked Green Snap Beans
    0.1mg (4% DV) in 1 cup
  190. Cooked Yellow Snap Beans
    0.1mg (4% DV) in 1 cup
  191. Eggplant
    0.1mg (4% DV) in 1 cup, cubes
  192. Broccoli Raab (Rapini)
    0.1mg (4% DV) in 1 cup chopped
  193. Cooked Pumpkin Flowers
    0.1mg (4% DV) in 1 cup
  194. Cooked Chinese Broccoli
    0.1mg (4% DV) in 1 cup
  195. Nopales
    0.1mg (4% DV) in 1 cup, sliced
  196. Collards
    0.1mg (3% DV) in 1 cup, chopped
  197. Spinach
    0.1mg (3% DV) in 1 cup
  198. Jalapeno Peppers
    0.1mg (3% DV) in 1 pepper
  199. Shiitake Mushrooms
    0.1mg (3% DV) in 1 piece whole
  200. Onion Rings
    0.1mg (3% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.