Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (241st - 260th) (per 100 g edible portion)

• Striped mullet (karasumi)
  
  0.26 mg
• Tuna, Canned product (flaked light meat in brine)
  
  0.26 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0.26 mg
• Golden-thread (raw)
  
  0.27 mg
• Tatamiiwashi
  
  0.27 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0.27 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.27 mg
• Japanese seaperch (raw)
  
  0.27 mg
• Walleye pollack (tarako, baked)
  
  0.27 mg
• Ayu sweetfish (cultured, raw)
  
  0.28 mg
• Japanese anchovy (niboshi)
  
  0.28 mg
• Alfonsino (raw)
  
  0.28 mg
• Rainbow trout (cultured in sea, baked)
  
  0.28 mg
• Atlantic mackerel (boiled)
  
  0.28 mg
• Pacific saury (canned product, kabayaki)
  
  0.28 mg
• Pacific herring (ovary, dried)
  
  0.28 mg
• Atlantic horse mackerel (raw)
  
  0.29 mg
• Butterfish (raw)
  
  0.29 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  0.29 mg
• Spanish mackerel (baked)
  
  0.29 mg