Vitamin B6 (Pyridoxine) Content of Vegetables
(221 - 230)
0.03 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.03 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.06 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.85 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.07 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.06 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.02 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.02 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.12 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.06 mg
(per 140 g edible portion)
Chayote (salted pickles)
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