Vitamin B6 (Pyridoxine) Content of Vegetables
(121 - 130)
0.14 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.14 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.2 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.03 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.01 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.22 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.03 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
0.09 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
1.59 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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