Vegetables High in Vitamin B6 (Pyridoxine) (281st - 300th) (per 100 g edible portion)

• Kanpyo (raw)
  
  0.04 mg
• Saltwort (stems and leaves, raw)
  
  0.04 mg
• Udo (stem, raw)
  
  0.04 mg
• Yamagobo (miso-zuke)
  
  0.03 mg
• Black gram sprout (boiled)
  
  0.03 mg
• Ito-mitsuba (leaves, boiled)
  
  0.03 mg
• Eggplant Pickle (shiba-zuke)
  
  0.03 mg
• Eggplant Pickle (koji-zuke)
  
  0.03 mg
• Eggplant (fruit, boiled)
  
  0.03 mg
• Red chicory (leaves, raw)
  
  0.03 mg
• Sweet corn, Canned product (cream style)
  
  0.03 mg
• Wax gourd (friut, boiled)
  
  0.03 mg
• Wax gourd (fruit, raw)
  
  0.03 mg
• Chicory (spears, raw)
  
  0.03 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.03 mg
• Zuiki (fresh zuiki, raw)
  
  0.03 mg
• Kogomi (spears, raw)
  
  0.03 mg
• Saltwort (stems and leaves, boiled)
  
  0.03 mg
• Udo (stem, leached in water)
  
  0.03 mg
• Rhubarb (petiole, raw)
  
  0.02 mg