A'hoy hoy,
The following is copied from my Physiology of Sleep FAQ
Pyridoxine content of Selected Foods, in Milligrams per 3 1/2-oz. (100-gm.) Serving (Murray, 1996)
(In descending order)
Yeast, torula - 3.00
Yeast, brewer's - 2.50
Sunflower seeds - 1.25
Wheat germ, toasted - 1.15
Soybeans, dry - .63
Walnuts - .73
Soy bean flour - .63
Lentils, dry - .60
Lima beans, dry - .58
Buckwheat flour - .58
Blackeye peas, dry - .56
Navy beans, dry - .56
Brown rice - .55
Hazelnuts - .54
Garbonzos, dry - .54
Pinto beans, dry - .54
Bananas - .51
Avocados - .42
Whole-wheat flour - .34
Chestnuts, fresh - .33
Kale - .30
Rye Flour - .30
Spinach - .28
Turnip greens - .26
Peppers, sweet - .26
Potatoes - .25
Prunes - .24
Raisins - .24
Brussels sprouts - .23
Barley - .22
Sweet potatoes - .22
Cauliflower - .21
- Murray, M. Encyclopedia of Nutritional Supplements. Rocklin, CA: Prima Publishing, 1996.
I hope this helps.




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. hide the bag in ure pocket after buying it lol
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