Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (221st - 240th) (per 100 g edible portion)

• Japanese common squid (boiled)
  
  0.21 mg
• Masu trout (cultured, raw)
  
  0.22 mg
• Chum salmon (sujiko)
  
  0.23 mg
• Yellowstriped butterfish (raw)
  
  0.23 mg
• Conger pike (raw)
  
  0.23 mg
• Atlantic horse mackerel (boiled)
  
  0.24 mg
• Amago salmon (cultured, raw)
  
  0.24 mg
• Ayu sweetfish (cultured, baked)
  
  0.24 mg
• Japanese pilchard, Canned product (kabayaki)
  
  0.24 mg
• Lizardfish (raw)
  
  0.24 mg
• Caviar (salted product)
  
  0.24 mg
• Blue shark (raw)
  
  0.24 mg
• Japanese common squid (baked)
  
  0.24 mg
• Japanese eel (viscera, raw)
  
  0.25 mg
• Ray (raw)
  
  0.25 mg
• Pink salmon (canned in brine)
  
  0.25 mg
• Walleye pollack (tarako, raw)
  
  0.25 mg
• Pacific herring (hirakiboshi)
  
  0.25 mg
• Blue sprat (seasoned and dried)
  
  0.26 mg
• Pacific herring (ovary, raw)
  
  0.26 mg