Vitamin B6 (Pyridoxine) Content of Foods
(891 - 900)
0.03 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.03 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.06 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.85 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.07 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.06 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.01 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
0.08 mg
(per 150 g edible portion)
Soy milk (reconstituted type)
0.01 mg
(per 20 g edible portion)
Soybean, Tofu (tofu-yo)
0.1 mg
(per 200 g edible portion)
Soybean, Tofu (yaki-tofu)
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