The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (81 - 90)

• 

  0.23 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 3.9
• 

  0.21 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 4.3
• 

  0.68 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 1.3
• 

  0.13 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 6.9
• 

  0.08 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 11.3
• 

  2.18 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.4
• 

  0.09 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 10
• 

  0.04 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 22.5
• 

  0.58 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 1.6
• 

  0.11 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 8.2