The amount of Meats that contain 0.9 mg of Vitamin B6 (Pyridoxine) (181 - 190)

• 

  0.16 mg

  (per 60 g edible portion)

  Chicken, Broiler meat (thigh, without skin, boiled)
  × 5.6
• 

  0.23 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 3.9
• 

  0.41 mg

  (per 260 g edible portion)

  Cattle, Offal (tail, raw)
  × 2.2
• 

  0.48 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  × 1.9
• 

  0.18 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 5
• 

  0.06 mg

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 15
• 

  0.03 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 30
• 

  1.12 mg

  (per 446 g edible portion)

  Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  × 0.8
• 

  1.14 mg

  (per 456 g edible portion)

  Cattle, Imported beef (chuck loin, lean and fat, raw)
  × 0.8
• 

  0.57 mg

  (per 230 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  × 1.6