Vegetables Low in Vitamin B6 (Pyridoxine) (281st - 300th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.22 mg
• Japanese angelica-tree (spears, raw)
  
  0.22 mg
• Rape (stems and leaves, raw)
  
  0.22 mg
• Brussels sprout (head, boiled)
  
  0.22 mg
• Cauliflower (inflorescence, raw)
  
  0.23 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.23 mg
• Horseradish (rhizome, raw)
  
  0.23 mg
• Mizukakena (salted pickles)
  
  0.24 mg
• Leek (bulb and leaves, raw)
  
  0.24 mg
• Leaf mustard (leaves, raw)
  
  0.25 mg
• Red pepper (leaves and fruits, raw)
  
  0.25 mg
• Swiss chard (leaves, raw)
  
  0.25 mg
• Turnip rape (flower buds and stems, raw)
  
  0.26 mg
• Yellow sweet pepper (fruit, raw)
  
  0.26 mg
• Asatsuki (leaves, boiled)
  
  0.27 mg
• Leaf mustard (salted pickles)
  
  0.27 mg
• Parsley (leaves, raw)
  
  0.27 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.27 mg
• Broccoli (inflorescence, raw)
  
  0.27 mg
• Brussels sprout (head, raw)
  
  0.27 mg