Meats Low in Vitamin B6 (Pyridoxine) (101st - 120th) (per 100 g edible portion)

• Cattle, Offal (tongue, raw)
  
  0.25 mg
• Swine, Ham (bone-in)
  
  0.25 mg
• Swine, Sausage (fresh sausage)
  
  0.25 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.25 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  0.26 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  0.26 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.26 mg
• Cattle, Offal (tail, raw)
  
  0.26 mg
• Goat (meat, lean, raw)
  
  0.26 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.26 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  0.26 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  0.27 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  0.27 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  0.27 mg
• Swine, Ham (shoulder)
  
  0.27 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.27 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.28 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  0.28 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  0.29 mg
• Cattle, Offal (heart, raw)
  
  0.29 mg