Fishes and Shellfishes High in Vitamin B6 (Pyridoxine) (81st - 100th) (per 100 g edible portion)

• Mezashi (baked)
  
  0.38 mg
• Red sea bream (cultured, raw)
  
  0.37 mg
• Mirinboshi (japanese pilchard)
  
  0.37 mg
• Mezashi (raw)
  
  0.37 mg
• Japanese anchovy (tazukuri)
  
  0.37 mg
• Mackerel (canned products, in brine)
  
  0.36 mg
• Mackerel, Processed product (shimesaba)
  
  0.36 mg
• Chinook salmon (baked)
  
  0.36 mg
• Rainbow trout (cultured in freshwater, raw)
  
  0.36 mg
• Pink salmon (baked)
  
  0.36 mg
• Skipjack, Processed product (namari-bushi)
  
  0.36 mg
• Pacific saury (mirinboshi)
  
  0.35 mg
• Atlantic mackerel (raw)
  
  0.35 mg
• Horse mackerel (boiled)
  
  0.35 mg
• Squid, Processed product (surume)
  
  0.34 mg
• Pacific cod (dried split)
  
  0.34 mg
• Bar-tailed flathead (raw)
  
  0.34 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.34 mg
• Japanese pilchard, Canned product (in oil)
  
  0.34 mg
• Japanese parrot fish (raw)
  
  0.34 mg