Cereals Low in Vitamin B6 (Pyridoxine) (21st - 40th) (per 100 g edible portion)

• Shiratamako
  
  0.01 mg
• Chinese noodles (wet form, raw)
  
  0.02 mg
• Steamed Chinese noodles
  
  0.02 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.02 mg
• Fu, Gluten products (steamed type)
  
  0.02 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  0.02 mg
• Rice, Cooked upland rice (well-milled rice)
  
  0.02 mg
• Onigiri
  
  0.02 mg
• Kiritanpo
  
  0.02 mg
• Sekihan
  
  0.02 mg
• Foxtail millet (glutinous cake)
  
  0.03 mg
• Wheat flour (soft flour, first grade)
  
  0.03 mg
• Premixed flour (for tenpura)
  
  0.03 mg
• White table bread
  
  0.03 mg
• Soft rolls
  
  0.03 mg
• Croissants
  
  0.03 mg
• Udon (wet form, raw)
  
  0.03 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.03 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.03 mg
• Okinawa noodles (wet form, boiled)
  
  0.03 mg