Vitamin B6 (Pyridoxine) Content of Vegetables
(151 - 160)
0.18 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.11 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.02 mg
(per 18 g edible portion)
Zha cai (pickles)
0.19 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
0.01 mg
(per 10 g edible portion)
Green pea (frozen)
0.01 mg
(per 10 g edible portion)
Green pea (boiled)
0.01 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.12 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.02 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.04 mg
(per 50 g edible portion)
Soybean sprout (raw)
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