Fishes and Shellfishes Low in Vitamin B6 (Pyridoxine) (101st - 120th) (per 100 g edible portion)

• Sandfish (raw)
  
  0.08 mg
• Sandfish (namaboshi)
  
  0.08 mg
• Oyster (cultured, raw)
  
  0.08 mg
• Hen clam (raw)
  
  0.08 mg
• Hard clam (raw)
  
  0.08 mg
• Tiger prawn (cultured, boiled)
  
  0.08 mg
• Tiger prawn (cultured, baked)
  
  0.08 mg
• Shrimp, Processed product (tsukudani)
  
  0.08 mg
• Opossum shrimp (tsukudani)
  
  0.08 mg
• Japanese sand lance (tsukudani)
  
  0.09 mg
• Japanese eel (shirayaki)
  
  0.09 mg
• Japanese eel (kabayaki)
  
  0.09 mg
• Kingklip (raw)
  
  0.09 mg
• Pacific cod (baked)
  
  0.09 mg
• Southern blue whiting (raw)
  
  0.09 mg
• Short-necked clam (tsukudani)
  
  0.09 mg
• Freshwater clam (raw)
  
  0.09 mg
• Adductor muscle (canned in brine)
  
  0.09 mg
• Sakura shrimp (boiled)
  
  0.09 mg
• Firefly squid (boiled)
  
  0.09 mg