The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (201 - 210)

• 

  0.16 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 5.6
• 

  0.18 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 5
• 

  0.21 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 4.3
• 

  0.26 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 3.5
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 90
• 

  0.07 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 12.9
• 

  0.05 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 18
• 

  0.28 mg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 3.2
• 

  0.16 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 5.6
• 

  0.14 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 6.4