Vitamin B6 (Pyridoxine) Content of Vegetables
(21 - 30)
0.03 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
0.06 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.15 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.12 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.01 mg
(per 5 g edible portion)
Water pepper sprout (raw)
0.15 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0.39 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.42 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.06 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.08 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
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