Foods Low in Vitamin B6 (Pyridoxine) (601st - 620th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  0.05 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.05 mg
• Eggplant (fruit, raw)
  
  0.05 mg
• Eggplant Western type (fruit, fried)
  
  0.05 mg
• Table beet (root, boiled)
  
  0.05 mg
• Sponge gourd (immature fruit, boiled)
  
  0.05 mg
• Mung bean sprout (raw)
  
  0.05 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.05 mg
• Head lettuce, crisp type (head, raw)
  
  0.05 mg
• Cos lettuce (leaves, raw)
  
  0.05 mg
• Bracken (young shoots, raw)
  
  0.05 mg
• Apricot (raw)
  
  0.05 mg
• Fig (canned in heavy syrup)
  
  0.05 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  0.05 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0.05 mg
• Kaki, Japanese persimmon (astringency removed, raw)
  
  0.05 mg
• Natsumikan (juice sacs, raw)
  
  0.05 mg
• Pineapple (fruit juices, reconstituted fruit juice)
  
  0.05 mg
• Pitaya (raw)
  
  0.05 mg
• Hyuganatsu (juice sacs, raw)
  
  0.05 mg