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200 Vegetables Highest in Vitamin B6

Ranked by a serving size.
2mg Vitamin B6 = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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

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