The amount of Eggs that contain 1.9 mg of Vitamin B6 (Pyridoxine)

• 

  0.06 mg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 31.7
• 

  0.05 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 38
• 

  0.04 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 47.5
• 

  0.03 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 63.3
• 

  0.01 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 190
• 

  0.05 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 38
• 

  0.03 mg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 63.3
• 

  0.04 mg

  (per 63 g edible portion)

  Hen's egg (whole, raw)
  × 47.5
• 

  0.04 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 47.5
• 

  0.04 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 47.5