Vitamin B6 (Pyridoxine) Content of Vegetables
(161 - 170)
0.19 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.3 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.02 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.12 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.01 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.17 mg
(per 220 g edible portion)
Tomato (fruit, raw)
0.01 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.11 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.06 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.04 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
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