Vitamin B6 (Pyridoxine) Content of Vegetables
(Initial R)
0.01 mg
(per 12 g edible portion)
Radish (root, raw)
0.2 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.4 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
0.12 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.45 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.08 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.22 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.11 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.38 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.04 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
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