Vitamin B6 (Pyridoxine) Content of Vegetables
(1 - 10)
0.11 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
0.18 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.38 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.03 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.55 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.05 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.47 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.04 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.06 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
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