Vegetables Low in Vitamin B6 (Pyridoxine) (1st - 20th) (per 100 g edible portion)

• Kanpyo (boiled)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Ginger (pickles)
  
  0 mg
• Ginger (pickles, sweetened)
  
  0 mg
• Zuiki (dried ziuki, boiled)
  
  0 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg
• Bracken (young shoots, boiled)
  
  0 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.01 mg
• Zuiki (fresh zuiki, boiled)
  
  0.01 mg
• Sugukina (root, raw)
  
  0.01 mg
• Japanese silverleaf (petiole, boiled)
  
  0.01 mg
• Japanese butterbur (petiole, raw)
  
  0.01 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.01 mg
• Rhubarb (petiole, boiled)
  
  0.01 mg
• Asparagus (canned in brine)
  
  0.02 mg
• Green pea (canned in brine)
  
  0.02 mg