Vegetables Low in Vitamin B6 (Pyridoxine) (301st - 320th) (per 100 g edible portion)

• Water pepper sprout (raw)
  
  0.27 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.28 mg
• Kuki-ninniku (scape, boiled)
  
  0.28 mg
• Arrowhead (tuber, boiled)
  
  0.3 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.31 mg
• Kuki-ninniku (scape, raw)
  
  0.31 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.32 mg
• Shepherd's purse (leaves, raw)
  
  0.32 mg
• Wasabi (rhizome, raw)
  
  0.32 mg
• Arrowhead (tuber, raw)
  
  0.34 mg
• Field horsetail (fertile shoot, raw)
  
  0.35 mg
• Tossa jute (stems and leaves, raw)
  
  0.35 mg
• Asatsuki (leaves, raw)
  
  0.36 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.36 mg
• Red sweet pepper (fruit, raw)
  
  0.37 mg
• Wasabi (wasabi-zuke)
  
  0.38 mg
• Sweet pepper (fruit, raw)
  
  0.39 mg
• Red sweet pepper (fruit, sauted)
  
  0.39 mg
• Sweet pepper (fruit, sauted)
  
  0.4 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.42 mg