Fishes and Shellfishes High in Vitamin B6 (Pyridoxine) (161st - 180th) (per 100 g edible portion)

• Ayu sweetfish (cultured, baked)
  
  0.24 mg
• Amago salmon (cultured, raw)
  
  0.24 mg
• Atlantic horse mackerel (boiled)
  
  0.24 mg
• Conger pike (raw)
  
  0.23 mg
• Yellowstriped butterfish (raw)
  
  0.23 mg
• Chum salmon (sujiko)
  
  0.23 mg
• Masu trout (cultured, raw)
  
  0.22 mg
• Japanese common squid (boiled)
  
  0.21 mg
• Sakura shrimp (dried)
  
  0.21 mg
• Pacific herring (migaki-nishin)
  
  0.21 mg
• Skipjack, Processed product (kakuni)
  
  0.21 mg
• Pale chub (raw)
  
  0.21 mg
• Char (cultured, raw)
  
  0.21 mg
• Japanese common squid (raw)
  
  0.2 mg
• Lamprey (raw)
  
  0.2 mg
• Hairtail (raw)
  
  0.2 mg
• Black-tipped fusilier (raw)
  
  0.2 mg
• Yellow sea bream (raw)
  
  0.2 mg
• Sole (raw)
  
  0.2 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.19 mg