Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(101 - 110)
0.16 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0.18 mg
(per 80 g edible portion)
Conger pike (raw)
0.21 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0.26 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.07 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.05 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.28 mg
(per 190 g edible portion)
Japanese common squid (raw)
0.16 mg
(per 80 g edible portion)
Hairtail (raw)
0.14 mg
(per 170 g edible portion)
Yellow sea bream (raw)
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