Vitamin B6 (Pyridoxine) Content of Vegetables
(181 - 190)
0.05 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.14 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
0.01 mg
(per 10 g edible portion)
Mukago (raw)
0.01 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.03 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.18 mg
(per 280 g edible portion)
Table beet (root, raw)
0.01 mg
(per 12 g edible portion)
Radish (root, raw)
0.14 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.02 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.03 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
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