Vegetables Low in Vitamin B6 (Pyridoxine) (241st - 260th) (per 100 g edible portion)

• Green pea (raw)
  
  0.15 mg
• Gyoja-ninniku (leaves, raw)
  
  0.15 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.15 mg
• Ha-ninjin (leaves, raw)
  
  0.15 mg
• Ashitaba (stems and leaves, raw)
  
  0.16 mg
• Osaka-shirona (salted pickles)
  
  0.16 mg
• Turnip (leaves, raw)
  
  0.16 mg
• Kale (leaves, raw)
  
  0.16 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.16 mg
• Onion (bulb, raw)
  
  0.16 mg
• Young sweet corn (young ear, raw)
  
  0.16 mg
• Summer cypress seed (seeds, boiled)
  
  0.16 mg
• Chinese chive (leaves, raw)
  
  0.16 mg
• Red garlic (bulb and leaves, raw)
  
  0.16 mg
• Broad bean (immature beans, raw)
  
  0.17 mg
• Hana-nira (scape and flower bud, raw)
  
  0.17 mg
• Mizukakena (leaves, raw)
  
  0.17 mg
• Kyona (leaves, raw)
  
  0.18 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.18 mg
• Fukinoto (inflorescence, raw)
  
  0.18 mg