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29 Grains and Pasta Highest in Vitamin B6

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