Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (201st - 220th) (per 100 g edible portion)

• Atka mackerel (raw)
  
  0.17 mg
• Pond smelt (raw)
  
  0.17 mg
• Fat greenling (raw)
  
  0.18 mg
• Croaker (raw)
  
  0.18 mg
• Atka mackerel (salted)
  
  0.18 mg
• Blue crab (raw)
  
  0.18 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.19 mg
• Japanese surfsmelt (raw)
  
  0.19 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.19 mg
• Sole (raw)
  
  0.2 mg
• Yellow sea bream (raw)
  
  0.2 mg
• Black-tipped fusilier (raw)
  
  0.2 mg
• Hairtail (raw)
  
  0.2 mg
• Lamprey (raw)
  
  0.2 mg
• Japanese common squid (raw)
  
  0.2 mg
• Char (cultured, raw)
  
  0.21 mg
• Pale chub (raw)
  
  0.21 mg
• Skipjack, Processed product (kakuni)
  
  0.21 mg
• Pacific herring (migaki-nishin)
  
  0.21 mg
• Sakura shrimp (dried)
  
  0.21 mg