Vitamin B6 (Pyridoxine) Content of Vegetables
(231 - 240)
0.05 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.76 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.04 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.05 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.02 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.48 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0.43 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.17 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
-
(per 12 g edible portion)
Pickle (sweet type)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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