Vitamin B6 (Pyridoxine) Content of Cereals
(31 - 40)
0.11 mg
(per 100 g edible portion)
Rice-koji
0.02 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0.13 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.01 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
0.01 mg
(per 10 g edible portion)
Rye (flour)
0.14 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.14 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.06 mg
(per 72 g edible portion)
Rye bread
0.01 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.01 mg
(per 7 g edible portion)
Barley, Roasted flour
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