Vitamin B6 (Pyridoxine) Content of Seasonings and Spices
(11 - 20)
0.03 mg
(per 16 g edible portion)
Tomato puree
0.01 mg
(per 6 g edible portion)
Doubanjiang
0.03 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.03 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.03 mg
(per 17 g edible portion)
Tomato chili sauce
0.01 mg
(per 6 g edible portion)
Mustard (grain mustard)
0.02 mg
(per 18 g edible portion)
Soybean-koji miso
0.02 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
0.02 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
0.02 mg
(per 16 g edible portion)
Tomato sauce
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