Vitamin B6 (Pyridoxine) Content of Vegetables
(171 - 180)
0.05 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.1 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.09 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.02 mg
(per 30 g edible portion)
Okra (pods, boiled)
-
(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.11 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.02 mg
(per 40 g edible portion)
Edamame (boiled)
0.08 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
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