Vegetables High in Vitamin B6 (Pyridoxine) (261st - 280th) (per 100 g edible portion)

• Cucumber (fruit, raw)
  
  0.05 mg
• Cabbage (head, boiled)
  
  0.05 mg
• Turnip (root, with skin, boiled)
  
  0.05 mg
• Yama-udo (stem, raw)
  
  0.05 mg
• Mugwort (leaves, boiled)
  
  0.04 mg
• Soybean sprout (boiled)
  
  0.04 mg
• Ne-mitsuba (leaves, boiled)
  
  0.04 mg
• Kiri-mitsuba (leaves, raw)
  
  0.04 mg
• Hiroshimana (salted pickles)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Chayote (fruit, raw)
  
  0.04 mg
• Chinese cabbage (head, boiled)
  
  0.04 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.04 mg
• Qing gin cai (leaves, boiled)
  
  0.04 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.04 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.04 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.04 mg
• Oriental pickling melon (fruit, raw)
  
  0.04 mg
• Pickle (sweet type)
  
  0.04 mg
• Chrysanthemum (petals, boiled)
  
  0.04 mg