Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(161 - 170)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
0.03 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
0.01 mg
(per 50 g edible portion)
Freshwater clam (raw)
0.01 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0.05 mg
(per 50 g edible portion)
Pacific cod (baked)
0.17 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.01 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.03 mg
(per 100 g edible portion)
Hard clam (raw)
0.02 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0.02 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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