Meats High in Vitamin B6 (Pyridoxine) (1st - 20th) (per 100 g edible portion)

• Cattle, Offal (liver, raw)
  
  0.89 mg
• Cattle, Beef product (beefjerky)
  
  0.85 mg
• Turkey (meat, without skin, raw)
  
  0.72 mg
• Chicken (ground meat, raw)
  
  0.68 mg
• Chicken, Fowl meat (sasami, raw)
  
  0.66 mg
• Swine (smoked liver)
  
  0.66 mg
• Chicken, Offal (liver, raw)
  
  0.65 mg
• Common pheasant (meat, without skin, raw)
  
  0.65 mg
• Duck, wild (meat, without skin, raw)
  
  0.61 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.6 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.59 mg
• Chicken, Broiler meat (sasami, boiled)
  
  0.58 mg
• Guinea fowl (meat, without skin, raw)
  
  0.57 mg
• Swine, Offal (liver, raw)
  
  0.57 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  0.54 mg
• Deer (meat, lean, raw)
  
  0.54 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.54 mg
• Pigeon (meat, without skin, raw)
  
  0.53 mg
• Japanese quail (meat, with skin, raw)
  
  0.53 mg
• Rabbit (meat, lean, raw)
  
  0.53 mg