The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (321 - 330)

• 

  0.01 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 90
• 

  0.05 mg

  (per 50 g edible portion)

  Pacific cod (baked)
  × 18
• 

  0.17 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 5.3
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 90
• 

  0.03 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 30
• 

  0.02 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 45
• 

  0.02 mg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 45
• 

  0.02 mg

  (per 65 g edible portion)

  Sandfish (raw)
  × 45
• 

  0.03 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 30
• 

  0.03 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 30