Vitamin B6 (Pyridoxine) Content of Vegetables
(241 - 250)
0.01 mg
(per 25 g edible portion)
Kanpyo (raw)
0.05 mg
(per 190 g edible portion)
Udo (stem, raw)
0.02 mg
(per 50 g edible portion)
Black gram sprout (boiled)
0.01 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
-
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.05 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.08 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.01 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.54 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
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