Fishes and Shellfishes High in Vitamin B6 (Pyridoxine) (61st - 80th) (per 100 g edible portion)

• Yellowtail (young, cultured, raw)
  
  0.42 mg
• Yellowtail (mature, raw)
  
  0.42 mg
• Pacific herring (raw)
  
  0.42 mg
• Black sea bream (raw)
  
  0.42 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.42 mg
• Mackerel (boiled)
  
  0.42 mg
• Rainbow trout (cultured in sea, raw)
  
  0.42 mg
• Pacific saury (baked)
  
  0.41 mg
• Mackerel, Processed product (shiosaba)
  
  0.41 mg
• Sockeye salmon (raw)
  
  0.41 mg
• Pacific halibut (raw)
  
  0.41 mg
• Japanese pilchard (boiled)
  
  0.41 mg
• Spanish mackerel (raw)
  
  0.4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.4 mg
• Black scraper (raw)
  
  0.4 mg
• Horse mackerel (raw)
  
  0.4 mg
• Sockeye salmon (baked)
  
  0.39 mg
• Atlantic salmon (cultured, baked)
  
  0.39 mg
• Yellowtail (mature, baked)
  
  0.38 mg
• Mirinboshi (anchovy)
  
  0.38 mg