Table 5. Vitamin B6 and B9 contents of kimchi cabbages (Brassica rapa. L. ssp. pekinensis) (dry weight basis)
| Samples1) | Vitamin B6 contents (μg/100 g) | Vitamin B9 contents (μg DFE/100 g) |
| Pyridoxine | Pyridoxal | Pyridoxamine | Total vitamine B63) | Total vitamine B94) |
| CKC | 175.15±1.56c2) | 670.19±3.69c | 28.95±0.99c | 874.29±4.66c | 429.32±11.02c |
| GKC | 261.92±2.32b | 759.93±3.35b | 65.02±1.31a | 1,086.88±5.14b | 690.65±26.29b |
| RKC | 346.49±4.86a | 896.23±3.16a | 45.81±0.93b | 1,288.53±6.13a | 776.70±25.84a |
CKC, common kimchi cabbage; GKC, gold kimchi cabbage; RKC, red kimchi cabbage.
Means with different superscript small letters in the same column for the different types of kimchi cabbages are significantly different at p<0.05.
The total vitamine B6content is sum of the pyridoxine, pyridoxal, and pyridoxal contents.
The total vitamin B9 content is expressed as dietary folate equivalents (DFE). DFE = μg of natural food folate + (1.7 × μg folic acid).