The amount of Fishes and Shellfishes that contain 0.9 mg of Vitamin B6 (Pyridoxine) (161 - 170)

• 

  0.28 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 3.2
• 

  0.19 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 4.7
• 

  0.42 mg

  (per 145 g edible portion)

  Skipjack, Canned product (flaked meat with seasoning)
  × 2.1
• 

  0.28 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 3.2
• 

  1.18 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 0.8
• 

  0.03 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 30
• 

  0.11 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 8.2
• 

  0.22 mg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 4.1
• 

  0.85 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 1.1
• 

  0.22 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 4.1