The amount of Foods that contain 0.3 mg of Vitamin B6 (Pyridoxine) (1921 - 1930)

• 

  0.01 mg

  (per 40 g edible portion)

  Kasutera
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Kashiwa-mochi
  × 15
• 

  0.02 mg

  (per 60 g edible portion)

  Ice cream (high fat)
  × 15
• 

  0.01 mg

  (per 25 g edible portion)

  Cheese spread
  × 30
• 

  0.01 mg

  (per 30 g edible portion)

  Natural cheese (cottage)
  × 30
• 

  0.05 mg

  (per 150 g edible portion)

  Yogurt (liquid type)
  × 6
• 

  0.05 mg

  (per 150 g edible portion)

  Ordinary liquid milk
  × 6
• 

  0.05 mg

  (per 150 g edible portion)

  Raw milk (holstein)
  × 6
• 

  0.05 mg

  (per 150 g edible portion)

  Raw milk (jersey)
  × 6
• 

  0.01 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 30