Vegetables Low in Vitamin B6 (Pyridoxine) (101st - 120th) (per 100 g edible portion)

• Bracken (young shoots, dried, raw)
  
  0.06 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.07 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.07 mg
• Osaka-shirona (leaves, boiled)
  
  0.07 mg
• Turnip (root, without skin, raw)
  
  0.07 mg
• Yard bean (immature pods, boiled)
  
  0.07 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.07 mg
• Zuiki (dried zuiki, raw)
  
  0.07 mg
• Water dropwort (stems and leaves, boiled)
  
  0.07 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.07 mg
• Eggplant Pickle (salted pickles)
  
  0.07 mg
• Bitter gourd (fruit, sauted)
  
  0.07 mg
• Radish (root, raw)
  
  0.07 mg
• Table beet (root, raw)
  
  0.07 mg
• Fukinoto (inflorescence, boiled)
  
  0.07 mg
• Sponge gourd (immature fruit, raw)
  
  0.07 mg
• Myoga (spike, raw)
  
  0.07 mg
• Mukago (raw)
  
  0.07 mg
• East Indian lotus root (rhizome, boiled)
  
  0.07 mg
• Artichoke (flower bud, raw)
  
  0.08 mg