Foods Low in Vitamin B6 (Pyridoxine) (1761st - 1780th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  0.57 mg
• Chum salmon (baked)
  
  0.57 mg
• Swine, Offal (liver, raw)
  
  0.57 mg
• Guinea fowl (meat, without skin, raw)
  
  0.57 mg
• Amaranth (whole grain, raw)
  
  0.58 mg
• Soybean, Kinako (whole bean type)
  
  0.58 mg
• Japanese anchovy (raw)
  
  0.58 mg
• Chum salmon (shiozake)
  
  0.58 mg
• Chicken, Broiler meat (sasami, boiled)
  
  0.58 mg
• Soybean, Whole bean (china, dried, raw)
  
  0.59 mg
• Purple laver (toasted)
  
  0.59 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.59 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.59 mg
• Curry powder
  
  0.59 mg
• Yeast (baker's yeast, compressed)
  
  0.59 mg
• Sesame seed (dried)
  
  0.6 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.6 mg
• Purple laver (dried)
  
  0.61 mg
• Duck, wild (meat, without skin, raw)
  
  0.61 mg
• Soy protein (textured type)
  
  0.64 mg