Vegetables Low in Vitamin B6 (Pyridoxine) (61st - 80th) (per 100 g edible portion)

• Soybean sprout (boiled)
  
  0.04 mg
• Mugwort (leaves, boiled)
  
  0.04 mg
• Yama-udo (stem, raw)
  
  0.05 mg
• Turnip (root, with skin, boiled)
  
  0.05 mg
• Cabbage (head, boiled)
  
  0.05 mg
• Cucumber (fruit, raw)
  
  0.05 mg
• Qin cai (stems and leaves, boiled)
  
  0.05 mg
• Shandong cai (leaves, boiled)
  
  0.05 mg
• Sugukina (leaves, raw)
  
  0.05 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.05 mg
• Ta cai (leaves, boiled)
  
  0.05 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.05 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.05 mg
• Eggplant (fruit, raw)
  
  0.05 mg
• Eggplant Western type (fruit, fried)
  
  0.05 mg
• Table beet (root, boiled)
  
  0.05 mg
• Sponge gourd (immature fruit, boiled)
  
  0.05 mg
• Mung bean sprout (raw)
  
  0.05 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.05 mg
• Head lettuce, crisp type (head, raw)
  
  0.05 mg