Vegetables Low in Vitamin B6 (Pyridoxine) (261st - 280th) (per 100 g edible portion)

• Turfed stone leek (leaves, raw)
  
  0.18 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.19 mg
• Pumpkin, Western (fruit, boiled)
  
  0.19 mg
• Pumpkin, Western (fruit, frozen)
  
  0.19 mg
• Red cabbage (head, raw)
  
  0.19 mg
• Kyona (salted pickles)
  
  0.19 mg
• Perilla (leaves, raw)
  
  0.19 mg
• Green sweet pepper (fruit, raw)
  
  0.19 mg
• Peanut (immature beans, boiled)
  
  0.19 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.2 mg
• Kiriboshi-daikon
  
  0.2 mg
• Green sweet pepper (fruit, sauted)
  
  0.2 mg
• Leek (bulb and leaves, boiled)
  
  0.2 mg
• Domiao (stems and leaves, raw)
  
  0.21 mg
• Field horsetail (fertile shoot, boiled)
  
  0.21 mg
• Chinese cabbage (kim chee)
  
  0.21 mg
• Peanut (immature beans, raw)
  
  0.21 mg
• Pumpkin, Western (fruit, raw)
  
  0.22 mg
• Ha-daikon (leaves, raw)
  
  0.22 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.22 mg