Vitamin B6 (Pyridoxine) Content of Vegetables
(Initial C)
0.85 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
1.59 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.12 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.01 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.14 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.14 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.16 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.13 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.86 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.76 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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