Vegetables High in Vitamin B6 (Pyridoxine) (21st - 40th) (per 100 g edible portion)

• Kuki-ninniku (scape, raw)
  
  0.31 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.31 mg
• Arrowhead (tuber, boiled)
  
  0.3 mg
• Kuki-ninniku (scape, boiled)
  
  0.28 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.28 mg
• Water pepper sprout (raw)
  
  0.27 mg
• Brussels sprout (head, raw)
  
  0.27 mg
• Broccoli (inflorescence, raw)
  
  0.27 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.27 mg
• Parsley (leaves, raw)
  
  0.27 mg
• Leaf mustard (salted pickles)
  
  0.27 mg
• Asatsuki (leaves, boiled)
  
  0.27 mg
• Yellow sweet pepper (fruit, raw)
  
  0.26 mg
• Turnip rape (flower buds and stems, raw)
  
  0.26 mg
• Swiss chard (leaves, raw)
  
  0.25 mg
• Red pepper (leaves and fruits, raw)
  
  0.25 mg
• Leaf mustard (leaves, raw)
  
  0.25 mg
• Leek (bulb and leaves, raw)
  
  0.24 mg
• Mizukakena (salted pickles)
  
  0.24 mg
• Horseradish (rhizome, raw)
  
  0.23 mg