Vitamin B6 (Pyridoxine) Content of Vegetables
(31 - 40)
0.08 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.36 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.47 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.04 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.08 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.66 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.38 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
0.02 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.76 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0.12 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
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