Potatoes and Starches Low in Vitamin B6 (Pyridoxine) (21st - 40th) (per 100 g edible portion)

• Satoimo (corm, boiled)
  
  0.14 mg
• Satoimo (corm, frozen)
  
  0.14 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.14 mg
• Satoimo (corm, raw)
  
  0.15 mg
• Mizuimo (corm, boiled)
  
  0.17 mg
• Yatsugashira (corm, boiled)
  
  0.17 mg
• Potatoe (tuber, raw)
  
  0.18 mg
• Potatoe (tuber, steamed)
  
  0.18 mg
• Potatoe (tuber, boiled)
  
  0.18 mg
• Japanese yam (tuberous root, raw)
  
  0.18 mg
• Mizuimo (corm, raw)
  
  0.21 mg
• Yatsugashira (corm, raw)
  
  0.22 mg
• Sweet potatoe (tuberous root, steamed)
  
  0.23 mg
• Sweet potatoe (tuberous root, raw)
  
  0.28 mg
• White yam (tuberous root, raw)
  
  0.28 mg
• Sweet potatoe (tuberous root, baked)
  
  0.33 mg
• Potatoe (fried potato)
  
  0.35 mg
• Sweet potatoe (mushikiriboshi)
  
  0.41 mg
• Potatoe (dehydrated mashed potato)
  
  1.01 mg
• Konjac (fine powder)
  
  1.2 mg