Foods Low in Vitamin B6 (Pyridoxine) (1641st - 1660th) (per 100 g edible portion)

• Lima bean (whole, dried, raw)
  
  0.41 mg
• Japanese pilchard (boiled)
  
  0.41 mg
• Pacific halibut (raw)
  
  0.41 mg
• Sockeye salmon (raw)
  
  0.41 mg
• Mackerel, Processed product (shiosaba)
  
  0.41 mg
• Pacific saury (baked)
  
  0.41 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  0.41 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  0.41 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  0.41 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.42 mg
• Rainbow trout (cultured in sea, raw)
  
  0.42 mg
• Mackerel (boiled)
  
  0.42 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.42 mg
• Black sea bream (raw)
  
  0.42 mg
• Pacific herring (raw)
  
  0.42 mg
• Yellowtail (mature, raw)
  
  0.42 mg
• Yellowtail (young, cultured, raw)
  
  0.42 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  0.42 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.42 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  0.42 mg