Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(11 - 20)
0.02 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.34 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0.55 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0.54 mg
(per 150 g edible portion)
Pacific saury (raw)
2.2 mg
(per 720 g edible portion)
Mackerel (raw)
0.3 mg
(per 90 g edible portion)
Horse mackerel (baked)
0.6 mg
(per 120 g edible portion)
Silver warehou (raw)
4.7 mg
(per 960 g edible portion)
Pink salmon (raw)
3.23 mg
(per 960 g edible portion)
Pink salmon (salted)
0.25 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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