Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(21 - 30)
1.21 mg
(per 430 g edible portion)
Flying fish (raw)
0.8 mg
(per 170 g edible portion)
Mackerel (baked)
0.97 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.45 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.37 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0.02 mg
(per 7 g edible portion)
Blue sprat (raw)
0.33 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.89 mg
(per 207 g edible portion)
Chinook salmon (raw)
3.02 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
11.34 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
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