The amount of Seasonings and Spices that contain 0.2 mg of Vitamin B6 (Pyridoxine) (21 - 30)

• 

  0.03 mg

  (per 16 g edible portion)

  Tomato puree
  × 6.7
• 

  0.01 mg

  (per 6 g edible portion)

  Doubanjiang
  × 20
• 

  0.03 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 6.7
• 

  0.03 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (koikuchi-shoyu)
  × 6.7
• 

  0.03 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 6.7
• 

  0.01 mg

  (per 6 g edible portion)

  Mustard (grain mustard)
  × 20
• 

  0.02 mg

  (per 18 g edible portion)

  Soybean-koji miso
  × 10
• 

  0.02 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (usukuchi-shoyu)
  × 10
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 10
• 

  0.02 mg

  (per 16 g edible portion)

  Tomato sauce
  × 10