Vegetables Low in Vitamin B6 (Pyridoxine) (321st - 326th) (per 100 g edible portion)

• Tomapi (fruit, raw)
  
  0.56 mg
• Chrysanthemum (kikunori)
  
  0.69 mg
• Red pepper (fruit, raw)
  
  1 mg
• Turnip, Pickle (salted pickles, leaves)
  
  1.1 mg
• Garlic (bulb, raw)
  
  1.5 mg
• Red pepper (fruit, dried)
  
  3.81 mg