Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(41 - 50)
0.23 mg
(per 130 g edible portion)
Horse mackerel (raw)
0.21 mg
(per 55 g edible portion)
Sockeye salmon (baked)
0.68 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.08 mg
(per 25 g edible portion)
Mezashi (baked)
2.18 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
0.09 mg
(per 30 g edible portion)
Mezashi (raw)
0.04 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.58 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0.11 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
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