Vegetables Low in Vitamin B6 (Pyridoxine) (21st - 40th) (per 100 g edible portion)

• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.02 mg
• Bamboo shoot (canned in water)
  
  0.02 mg
• Japanese silverleaf (petiole, raw)
  
  0.02 mg
• Myoga-take (stems and leaves, raw)
  
  0.02 mg
• Mung bean sprout (boiled)
  
  0.02 mg
• Scallion (pickles, sweetened)
  
  0.02 mg
• Rhubarb (petiole, raw)
  
  0.02 mg
• Udo (stem, leached in water)
  
  0.03 mg
• Saltwort (stems and leaves, boiled)
  
  0.03 mg
• Kogomi (spears, raw)
  
  0.03 mg
• Zuiki (fresh zuiki, raw)
  
  0.03 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.03 mg
• Chicory (spears, raw)
  
  0.03 mg
• Wax gourd (fruit, raw)
  
  0.03 mg
• Wax gourd (friut, boiled)
  
  0.03 mg
• Sweet corn, Canned product (cream style)
  
  0.03 mg
• Red chicory (leaves, raw)
  
  0.03 mg
• Eggplant (fruit, boiled)
  
  0.03 mg
• Eggplant Pickle (koji-zuke)
  
  0.03 mg
• Eggplant Pickle (shiba-zuke)
  
  0.03 mg