The amount of Fruits that contain 0.1 mg of Vitamin B6 (Pyridoxine)
(181 - 190)
0.01 mg
(per 110 g edible portion)
Apple (canned in heavy syrup)
×
10
0.02 mg
(per 150 g edible portion)
Apple (30% fruit juice beverage)
×
5
0.02 mg
(per 150 g edible portion)
Apple (50% fruit juice beverage)
×
5
0.04 mg
(per 480 g edible portion)
Nectarine (raw)
×
2.5
0.01 mg
(per 140 g edible portion)
Peach (canned in heavy syrup, solids)
×
10
0.02 mg
(per 150 g edible portion)
Grape (fruit juices, 10% fruit juice beverage)
×
5
0.04 mg
(per 515 g edible portion)
Papaya (unripe, raw)
×
2.5
0.03 mg
(per 520 g edible portion)
Papaya (ripe, raw)
×
3.3
0.02 mg
(per 150 g edible portion)
Pineapple (fruit juices, 10% fruit juice beverage)
×
5
0.01 mg
(per 100 g edible portion)
European pears (canned in heavy syrup)
×
10
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