The amount of Meats that contain 0.9 mg of Vitamin B6 (Pyridoxine) (201 - 210)

• 

  0.38 mg

  (per 150 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  × 2.4
• 

  0.22 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 4.1
• 

  0.17 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 5.3
• 

  0.03 mg

  (per 12 g edible portion)

  Swine, Ham (boneless)
  × 30
• 

  0.04 mg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 22.5
• 

  0.33 mg

  (per 145 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  × 2.7
• 

  0.47 mg

  (per 203 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  × 1.9
• 

  0.46 mg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 2
• 

  0.4 mg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 2.3
• 

  0.5 mg

  (per 226 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  × 1.8