Meats Low in Vitamin B6 (Pyridoxine) (61st - 80th) (per 100 g edible portion)

• Swine, Sausage (liver)
  
  0.16 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  0.17 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  0.17 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.17 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0.18 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  0.18 mg
• Swine, Bacon
  
  0.18 mg
• Swine, Shoulder
  
  0.18 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.18 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.19 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.19 mg
• Swine, Sausage (semi-dry)
  
  0.2 mg
• Swine, Sausage (lyoner)
  
  0.2 mg
• Swine (roast pork)
  
  0.2 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  0.21 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  0.21 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.21 mg
• Swine, Offal (tongue, raw)
  
  0.21 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  0.21 mg