The amount of Foods that contain 0.3 mg of Vitamin B6 (Pyridoxine) (1701 - 1710)

• 

  0.05 mg

  (per 100 g edible portion)

  Fig (canned in heavy syrup)
  × 6
• 

  0.03 mg

  (per 70 g edible portion)

  Apricot (raw)
  × 10
• 

  0.01 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 30
• 

  0.13 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 2.3
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 15
• 

  0.14 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 2.1
• 

  0.1 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 3
• 

  0.07 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 4.3
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 30
• 

  0.51 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 0.6