Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (301st - 320th) (per 100 g edible portion)

• Chinook salmon (baked)
  
  0.36 mg
• Mackerel, Processed product (shimesaba)
  
  0.36 mg
• Mackerel (canned products, in brine)
  
  0.36 mg
• Japanese anchovy (tazukuri)
  
  0.37 mg
• Mezashi (raw)
  
  0.37 mg
• Mirinboshi (japanese pilchard)
  
  0.37 mg
• Red sea bream (cultured, raw)
  
  0.37 mg
• Mezashi (baked)
  
  0.38 mg
• Mirinboshi (anchovy)
  
  0.38 mg
• Yellowtail (mature, baked)
  
  0.38 mg
• Atlantic salmon (cultured, baked)
  
  0.39 mg
• Sockeye salmon (baked)
  
  0.39 mg
• Horse mackerel (raw)
  
  0.4 mg
• Black scraper (raw)
  
  0.4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.4 mg
• Spanish mackerel (raw)
  
  0.4 mg
• Japanese pilchard (boiled)
  
  0.41 mg
• Pacific halibut (raw)
  
  0.41 mg
• Sockeye salmon (raw)
  
  0.41 mg
• Mackerel, Processed product (shiosaba)
  
  0.41 mg