Vegetables High in Vitamin B6 (Pyridoxine) (301st - 315th) (per 100 g edible portion)

• Scallion (pickles, sweetened)
  
  0.02 mg
• Mung bean sprout (boiled)
  
  0.02 mg
• Myoga-take (stems and leaves, raw)
  
  0.02 mg
• Japanese silverleaf (petiole, raw)
  
  0.02 mg
• Bamboo shoot (canned in water)
  
  0.02 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.02 mg
• Green pea (canned in brine)
  
  0.02 mg
• Asparagus (canned in brine)
  
  0.02 mg
• Rhubarb (petiole, boiled)
  
  0.01 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.01 mg
• Japanese butterbur (petiole, raw)
  
  0.01 mg
• Japanese silverleaf (petiole, boiled)
  
  0.01 mg
• Sugukina (root, raw)
  
  0.01 mg
• Zuiki (fresh zuiki, boiled)
  
  0.01 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.01 mg