The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (41 - 50)

• 

  1.21 mg

  (per 430 g edible portion)

  Flying fish (raw)
  × 0.7
• 

  0.8 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 1.1
• 

  0.97 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 0.9
• 

  0.45 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 2
• 

  0.37 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 2.4
• 

  0.02 mg

  (per 7 g edible portion)

  Blue sprat (raw)
  × 45
• 

  0.33 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 2.7
• 

  0.89 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 1
• 

  3.02 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.3
• 

  11.34 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.08