Vitamin B-6 content of spices

The vitamin B-6 content of 42 spices was measured in duplicate using a micr obiological assay. There was a wide range of values for these 42 spices (0. 10-4.02 mg/100 g). Relatively high sources were the red pepper spices such as chili, cayenne, and paprika (2.45-4.02 mg/100 g), garlic (2.94 mg/100 g) , and certain leaves such as basil, bay leaf, dill weed, oregano, rosemary, sage, and tarragon (1.71-2.69 mg/100 g). The seeds were relatively low sou rces (0.21-0.89 mg/100 g). One teaspoon (5 g) per day of some of the spices which could be considered relatively better sources of vitamin B-6, could contribute anywhere from 0.1 to 0.2 mg of vitamin B-6 (5-10% of the current RDA for vitamin B-6) to the overall daily dietary consumption of the vitam in. (C) 2001 Academic Press.