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34 Grains and Pasta Highest in Vitamin B6

Ranked by a Common Serving Size
1.7mg Vitamin B6 = 100% DV
  1. Whole Grain Sorghum Flour
    0.4mg (23% DV) in 1 cup
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  2. Uncooked Yellow Cornmeal
    0.4mg (22% DV) in 1 cup
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  3. Uncooked Whole-Grain Cornmeal
    0.4mg (22% DV) in 1 cup
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  4. Buckwheat (Uncooked)
    0.4mg (21% DV) in 1 cup
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  5. Rice Bran
    0.3mg (18% DV) in 1 tablespoon
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  6. Cooked Brown Rice
    0.3mg (17% DV) in 1 cup
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  7. Cooked Amaranth
    0.3mg (16% DV) in 1 cup
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  8. Brown Rice
    0.2mg (15% DV) in 1 cup
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  9. Cooked Teff
    0.2mg (14% DV) in 1 cup
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  10. Quinoa Cooked
    0.2mg (13% DV) in 1 cup
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  11. Cooked Wild Rice
    0.2mg (13% DV) in 1 cup
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  12. Cooked Millet
    0.2mg (11% DV) in 1 cup
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  13. Uncooked Oats
    0.2mg (11% DV) in 1 cup
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  14. Spinach Egg Noodles (Cooked)
    0.2mg (11% DV) in 1 cup
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  15. Cooked Pearled Barley
    0.2mg (11% DV) in 1 cup
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  16. Oat Bran
    0.2mg (9% DV) in 1 cup
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  17. Cooked Spelt
    0.2mg (9% DV) in 1 cup
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  18. Cooked Bulgur
    0.2mg (9% DV) in 1 cup
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  19. White Rice
    0.1mg (9% DV) in 1 cup
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  20. Roasted Buckwheat Groats
    0.1mg (8% DV) in 1 cup
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  21. Kamut Cooked
    0.1mg (7% DV) in 1 cup
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  22. Whole Wheat Pasta
    0.1mg (6% DV) in 1 cup spaghetti not packed
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  23. Medium Grain White Rice
    0.1mg (5% DV) in 1 cup
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  24. Yellow Cornmeal (Grits)
    0.1mg (5% DV) in 1 cup
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  25. Gluten Free Corn Noodles (Cooked)
    0.1mg (5% DV) in 1 cup
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  26. Cooked Couscous
    0.1mg (5% DV) in 1 cup, cooked
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  27. Egg Noodles (Cooked)
    0.1mg (4% DV) in 1 cup
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  28. Cooked Pasta (Unenriched)
    0.1mg (4% DV) in 1 cup spaghetti not packed
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  29. Cooked Oat Bran
    0.1mg (3% DV) in 1 cup
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  30. Japanese Soba Noodles (Buckwheat)
    0mg (3% DV) in 1 cup
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  31. Cooked Japanese Somen
    0mg (1% DV) in 1 cup
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  32. Cooked Oatmeal
    0mg (1% DV) in 1 cup
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  33. Rice Noodles (Cooked)
    0mg (1% DV) in 1 cup
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  34. Canned Hominy
    0mg in 1 cup
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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