Vitamin B6 (Pyridoxine) Content of Foods
(611 - 620)
0.2 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.45 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.13 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.03 mg
(per 30 g edible portion)
Okra (pods, raw)
0.04 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.01 mg
(per 10 g edible portion)
Pine nut (roasted)
0.01 mg
(per 10 g edible portion)
Almond (dried)
0.03 mg
(per 25 g edible portion)
Kinzanji-miso
0.01 mg
(per 10 g edible portion)
Rye (flour)
0.14 mg
(per 150 g edible portion)
Sake (onjozo)
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