Vitamin B6 (Pyridoxine) Content of Vegetables
(11 - 20)
0.4 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.05 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.1 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.07 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.03 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.05 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.18 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.01 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.06 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.17 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
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