Vitamin B6 (Pyridoxine) Content of Vegetables
(261 - 270)
-
(per 20 g edible portion)
Asparagus (canned in brine)
0.01 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.02 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.04 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
-
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
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