Fishes and Shellfishes High in Vitamin B6 (Pyridoxine) (per 100 g edible portion)

• Southern bluefin tuna (lean meat, raw)
  
  1.08 mg
• Southern bluefin tuna (fatty meat, raw)
  
  1 mg
• Albacore (raw)
  
  0.94 mg
• Bluefin tuna (lean meat, raw)
  
  0.85 mg
• Bluefin tuna (fatty meat, raw)
  
  0.82 mg
• Skipjack (caught in autumn, raw)
  
  0.76 mg
• Skipjack (caught in spring, raw)
  
  0.76 mg
• Young bluefin tuna (raw)
  
  0.73 mg
• Big-eye sardine (maruboshi)
  
  0.69 mg
• Mackerel (saba-bushi)
  
  0.68 mg
• Japanese pilchard (maruboshi)
  
  0.68 mg
• Tilapia (raw)
  
  0.67 mg
• Yellowfin tuna (raw)
  
  0.64 mg
• Chum salmon (raw)
  
  0.64 mg
• Brownstriped mackerel scad (kusaya)
  
  0.64 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.59 mg
• Chum salmon (shiozake)
  
  0.58 mg
• Japanese anchovy (raw)
  
  0.58 mg
• Chum salmon (baked)
  
  0.57 mg
• Brownstriped mackerel scad (raw)
  
  0.57 mg