The amount of Potatoes and Starches that contain 0.1 mg of Vitamin B6 (Pyridoxine)
(21 - 30)
0.2 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
×
0.5
0.48 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
×
0.2
0.1 mg
(per 75 g edible portion)
Satoimo (corm, raw)
×
1
0.5 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
×
0.2
0.03 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
×
3.3
0.08 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
×
1.3
0.18 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
×
0.6
0.77 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
×
0.1
0.76 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
×
0.1
0.02 mg
(per 120 g edible portion)
Konjac (block, made from corm)
×
5
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