Cereals Low in Vitamin B6 (Pyridoxine) (81st - 100th) (per 100 g edible portion)

• Rice, Cooked paddy rice (half-milled rice)
  
  0.07 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.07 mg
• Job's tears (milled grain, raw)
  
  0.07 mg
• Wheat flour (hard flour, second grade)
  
  0.08 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.08 mg
• Barley, Noodles (dry form, raw)
  
  0.09 mg
• Barley, Roasted flour
  
  0.09 mg
• Wheat flour (soft flour, second grade)
  
  0.09 mg
• Rye bread
  
  0.09 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.09 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.09 mg
• Wheat gluten (powdered type)
  
  0.1 mg
• Rye (flour)
  
  0.1 mg
• Oats (oatmeal, raw)
  
  0.11 mg
• Okinawa noodles (wet form, raw)
  
  0.11 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.11 mg
• Rice-koji
  
  0.11 mg
• Corn (corn grits)
  
  0.11 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  0.11 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.12 mg