The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (101 - 110)

• 

  0.67 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 1.3
• 

  3.46 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.3
• 

  0.76 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 1.2
• 

  0.24 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 3.8
• 

  0.18 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 5
• 

  0.15 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 6
• 

  0.26 mg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 3.5
• 

  0.35 mg

  (per 230 g edible portion)

  Bar-tailed flathead (raw)
  × 2.6
• 

  1.14 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.8
• 

  0.24 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 3.8