Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (361st - 380th) (per 100 g edible portion)

• Goldstriped amberjack (raw)
  
  0.52 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.53 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.53 mg
• Japanese pilchard (shioiwashi)
  
  0.54 mg
• Frigate mackerel (raw)
  
  0.54 mg
• Pacific saury (hirakiboshi)
  
  0.54 mg
• Big-eye sardine (raw)
  
  0.55 mg
• Chum salmon (aramaki raw)
  
  0.56 mg
• Brownstriped mackerel scad (raw)
  
  0.57 mg
• Chum salmon (baked)
  
  0.57 mg
• Japanese anchovy (raw)
  
  0.58 mg
• Chum salmon (shiozake)
  
  0.58 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.59 mg
• Brownstriped mackerel scad (kusaya)
  
  0.64 mg
• Chum salmon (raw)
  
  0.64 mg
• Yellowfin tuna (raw)
  
  0.64 mg
• Tilapia (raw)
  
  0.67 mg
• Japanese pilchard (maruboshi)
  
  0.68 mg
• Mackerel (saba-bushi)
  
  0.68 mg
• Big-eye sardine (maruboshi)
  
  0.69 mg