Vegetables High in Vitamin B6 (Pyridoxine) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  3.81 mg
• Garlic (bulb, raw)
  
  1.5 mg
• Turnip, Pickle (salted pickles, leaves)
  
  1.1 mg
• Red pepper (fruit, raw)
  
  1 mg
• Chrysanthemum (kikunori)
  
  0.69 mg
• Tomapi (fruit, raw)
  
  0.56 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.42 mg
• Sweet pepper (fruit, sauted)
  
  0.4 mg
• Red sweet pepper (fruit, sauted)
  
  0.39 mg
• Sweet pepper (fruit, raw)
  
  0.39 mg
• Wasabi (wasabi-zuke)
  
  0.38 mg
• Red sweet pepper (fruit, raw)
  
  0.37 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.36 mg
• Asatsuki (leaves, raw)
  
  0.36 mg
• Tossa jute (stems and leaves, raw)
  
  0.35 mg
• Field horsetail (fertile shoot, raw)
  
  0.35 mg
• Arrowhead (tuber, raw)
  
  0.34 mg
• Wasabi (rhizome, raw)
  
  0.32 mg
• Shepherd's purse (leaves, raw)
  
  0.32 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.32 mg