Vitamin B6

Vitamin B6 participates in protein metabolism and nervous system function.

Unit: mg

Foods highest in vitamin b6

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Food	Amount per 100 g	Category
Pistachios Variant: Roasted, unsalted	1.12 mg	Nuts
Walnuts Variant: Raw	0.6603 mg	Nuts
Salmon Variant: Raw	0.58 mg	Fish and seafood
Chickpeas Variant: Dry	0.54 mg	Legumes
Dried apricots Variant: Dry	0.48 mg	Fruits
Beef Variant: Pan-fried	0.46 mg	Meat
Pork Variant: Pan-fried	0.42 mg	Meat
Red kidney beans Variant: Dry	0.4 mg	Legumes
Peanuts Variant: Raw	0.4 mg	Nuts
Pork Variant: Cooked	0.36 mg	Meat
Lentils Variant: Raw	0.35 mg	Legumes
Potato Variant: Boiled in water	0.34 mg	Vegetables
White beans Variant: Dry	0.32 mg	Legumes
Potato Variant: Raw, peeled	0.3 mg	Vegetables
Dill Variant: Raw	0.3 mg	Vegetables
Mung beans Variant: Dry	0.28 mg	Legumes
Wholegrain wheat flour Variant: Dry	0.26 mg	Cereals and grains
Prunes Variant: Dry	0.25 mg	Fruits
Leek Variant: Raw	0.23 mg	Vegetables
Corn flour Variant: Dry	0.229 mg	Cereals and grains
Cauliflower Variant: Raw	0.22 mg	Vegetables
Buckwheat Variant: Raw	0.21 mg	Cereals and grains
Chia seeds Variant: Dry	0.2024 mg	Seeds
Tomato Variant: Raw	0.2 mg	Vegetables
Spinach Variant: Raw	0.2 mg	Vegetables
Chicken breast Variant: Cooked	0.19 mg	Meat
Banana Variant: Raw	0.18 mg	Fruits
Broccoli Variant: Raw	0.17 mg	Vegetables
Brown rice Variant: Raw	0.1606 mg	Cereals and grains
White rice Variant: Raw	0.16 mg	Cereals and grains
Carrot Variant: Raw	0.16 mg	Vegetables
Zucchini Variant: Raw	0.16 mg	Vegetables
Asparagus Variant: Raw	0.15 mg	Vegetables
Beef Variant: Cooked	0.15 mg	Meat
Green beans Variant: Raw	0.14 mg	Vegetables
Wheat pasta Variant: Dry	0.14 mg	Cereals and grains
Wheat pasta Variant: Wholegrain dry	0.13 mg	Cereals and grains
Oats Variant: Dry	0.12 mg	Cereals and grains
Egg Variant: Cooked	0.12 mg	Eggs
Lentils Variant: Cooked	0.11 mg	Legumes
Cashews Variant: Roasted, unsalted	0.11 mg	Nuts
Almonds Variant: Raw	0.1008 mg	Nuts
Ginger Variant: Raw	0.1 mg	Vegetables
Lettuce Variant: Raw	0.091 mg	Vegetables
Parsley Variant: Raw	0.09 mg	Vegetables
Turnip Variant: Raw	0.09 mg	Vegetables
Chickpeas Variant: Cooked	0.09 mg	Legumes
Eggplant Variant: Cooked	0.086 mg	Vegetables
Eggplant Variant: Raw	0.084 mg	Vegetables
Mandarin Variant: Raw fruit	0.074 mg	Fruits
Beetroot Variant: Raw	0.067 mg	Vegetables
Red kidney beans Variant: Cooked	0.067 mg	Legumes
Watermelon Variant: Raw fruit	0.064 mg	Fruits
Raisins Variant: Dry	0.061 mg	Fruits
Onion Variant: Cooked	0.06 mg	Vegetables
Mung bean sprouts Variant: Raw	0.06 mg	Vegetables
Pumpkin Variant: Cooked	0.058 mg	Vegetables
Mung beans Variant: Cooked	0.058 mg	Legumes
Melon Variant: Raw fruit	0.055 mg	Fruits
White wheat flour Variant: Dry	0.054 mg	Cereals and grains
Blueberries Variant: Raw fruit	0.052 mg	Fruits
Celery stalk Variant: Raw	0.052 mg	Vegetables
Cottage cheese Variant: Whole	0.0466 mg	Dairy
Asparagus Variant: Cooked	0.046 mg	Vegetables
Apple Variant: Raw	0.044 mg	Fruits
Plain yoghurt Variant: Plain	0.044 mg	Dairy
Lemon Variant: Pure juice	0.043 mg	Fruits
Pumpkin Variant: Raw	0.041 mg	Vegetables
Orange Variant: Fresh juice	0.04 mg	Fruits
Strawberry Variant: Raw fruit	0.04 mg	Fruits
Wheat pasta Variant: Wholegrain cooked	0.04 mg	Cereals and grains
White beans Variant: Cooked	0.039 mg	Legumes
Sour cream Variant: Whole	0.0385 mg	Dairy
Kefir Variant: Plain	0.038 mg	Dairy
Whole milk Variant: Liquid	0.033 mg	Dairy
Raspberries Variant: Raw fruit	0.032 mg	Fruits
Garlic Variant: Raw	0.031 mg	Vegetables
Green beans Variant: Cooked	0.031 mg	Vegetables
Beetroot Variant: Cooked	0.031 mg	Vegetables
Pear Variant: Raw	0.029 mg	Fruits
Plum Variant: Raw fruit	0.029 mg	Fruits
Turnip Variant: Cooked	0.029 mg	Vegetables
Lemon Variant: Raw fruit	0.023 mg	Fruits
Mango Variant: Raw fruit	0.015 mg	Fruits
Peach Variant: Raw fruit	0.012 mg	Fruits
Oats Variant: Boiled in water	0.005 mg	Cereals and grains
Water Variant: Drinking water	0 mg	Beverages
Sugared cola Variant: Drink	0 mg	Beverages