Vegetables Low in Vitamin B6 (Pyridoxine) (41st - 60th) (per 100 g edible portion)

• Ito-mitsuba (leaves, boiled)
  
  0.03 mg
• Black gram sprout (boiled)
  
  0.03 mg
• Yamagobo (miso-zuke)
  
  0.03 mg
• Udo (stem, raw)
  
  0.04 mg
• Saltwort (stems and leaves, raw)
  
  0.04 mg
• Kanpyo (raw)
  
  0.04 mg
• Chrysanthemum (petals, boiled)
  
  0.04 mg
• Pickle (sweet type)
  
  0.04 mg
• Oriental pickling melon (fruit, raw)
  
  0.04 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.04 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.04 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.04 mg
• Qing gin cai (leaves, boiled)
  
  0.04 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.04 mg
• Chinese cabbage (head, boiled)
  
  0.04 mg
• Chayote (fruit, raw)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Hiroshimana (salted pickles)
  
  0.04 mg
• Kiri-mitsuba (leaves, raw)
  
  0.04 mg
• Ne-mitsuba (leaves, boiled)
  
  0.04 mg