The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (141 - 150)

• 

  2.03 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 0.4
• 

  0.25 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 3.6
• 

  0.17 mg

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 5.3
• 

  0.17 mg

  (per 90 g edible portion)

  Barracuda (baked)
  × 5.3
• 

  0.28 mg

  (per 150 g edible portion)

  Barracuda (raw)
  × 3.2
• 

  0.26 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 3.5
• 

  0.19 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 4.7
• 

  0.83 mg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 1.1
• 

  0.48 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 1.9
• 

  0.57 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 1.6