Vitamin B6 (Pyridoxine) Content of Fishes and Shellfishes
(81 - 90)
0.28 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0.19 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0.42 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
0.28 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
1.18 mg
(per 1050 g edible portion)
Alfonsino (raw)
0.03 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0.11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0.22 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
0.85 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0.22 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
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