Vegetables High in Vitamin B6 (Pyridoxine) (181st - 200th) (per 100 g edible portion)

• Mugwort (leaves, raw)
  
  0.08 mg
• Tossa jute (stems and leaves, boiled)
  
  0.08 mg
• Soybean sprout (raw)
  
  0.08 mg
• Manchurian wild rice (stem, raw)
  
  0.08 mg
• Spinach (leaves, boiled)
  
  0.08 mg
• Hyacinth bean (immature pods, raw)
  
  0.08 mg
• Japanese butterbur (petiole, boiled)
  
  0.08 mg
• Nozawana (pickles, seasoned)
  
  0.08 mg
• Carrot, regular (juice, canned)
  
  0.08 mg
• Carrot, regular (root, frozen)
  
  0.08 mg
• Tomato (fruit, raw)
  
  0.08 mg
• Sweet corn (immature kernels, frozen)
  
  0.08 mg
• Qing gin cai (leaves, raw)
  
  0.08 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.08 mg
• Celery (petiole, raw)
  
  0.08 mg
• Ha-shoga (rhizome, raw)
  
  0.08 mg
• Shandong cai (leaves, raw)
  
  0.08 mg
• Qin cai (stems and leaves, raw)
  
  0.08 mg
• Chrysanthemum (petals, raw)
  
  0.08 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.08 mg