Vitamin B6 (Pyridoxine) Content of Vegetables
(51 - 60)
0.06 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.02 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.57 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.05 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.06 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.45 mg
(per 265 g edible portion)
Red cabbage (head, raw)
2.85 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
2.85 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.25 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
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