Foods Low in Vitamin B6 (Pyridoxine) (1261st - 1280th) (per 100 g edible portion)

• Swine, Shoulder
  
  0.18 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.18 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  0.18 mg
• Shoyu, Soy sauce (saishikomi-shoyu)
  
  0.18 mg
• Barley (splited grain, raw)
  
  0.19 mg
• Soybean, Natto (goto-natto)
  
  0.19 mg
• Sweet acorn (raw)
  
  0.19 mg
• Pecan nut (oil-roasted and salted)
  
  0.19 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.19 mg
• Pumpkin, Western (fruit, boiled)
  
  0.19 mg
• Pumpkin, Western (fruit, frozen)
  
  0.19 mg
• Red cabbage (head, raw)
  
  0.19 mg
• Kyona (salted pickles)
  
  0.19 mg
• Perilla (leaves, raw)
  
  0.19 mg
• Green sweet pepper (fruit, raw)
  
  0.19 mg
• Peanut (immature beans, boiled)
  
  0.19 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.19 mg
• Japanese surfsmelt (raw)
  
  0.19 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.19 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.19 mg