The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (61 - 70)

• 

  0.85 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 1.1
• 

  0.79 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 1.1
• 

  0.92 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 1
• 

  0.37 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 2.4
• 

  1.64 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.5
• 

  0.27 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 3.3
• 

  0.5 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 1.8
• 

  0.36 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 2.5
• 

  0.32 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 2.8
• 

  0.52 mg

  (per 370 g edible portion)

  Black scraper (raw)
  × 1.7