Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (321st - 340th) (per 100 g edible portion)

• Pacific saury (baked)
  
  0.41 mg
• Rainbow trout (cultured in sea, raw)
  
  0.42 mg
• Mackerel (boiled)
  
  0.42 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.42 mg
• Black sea bream (raw)
  
  0.42 mg
• Pacific herring (raw)
  
  0.42 mg
• Yellowtail (mature, raw)
  
  0.42 mg
• Yellowtail (young, cultured, raw)
  
  0.42 mg
• Chinook salmon (raw)
  
  0.43 mg
• Striped mullet (raw)
  
  0.43 mg
• Japanese pilchard (raw)
  
  0.44 mg
• Blue marlin (raw)
  
  0.44 mg
• Striped marlin (raw)
  
  0.44 mg
• Blue sprat (raw)
  
  0.44 mg
• Gurnard (raw)
  
  0.44 mg
• Filefish (raw)
  
  0.45 mg
• Bastard halibut (cultured, raw)
  
  0.45 mg
• Ocellate puffer (cultured, raw)
  
  0.45 mg
• Japanese pilchard (baked)
  
  0.46 mg
• Skipjack, Processed product (namari)
  
  0.46 mg