Meats High in Vitamin B6 (Pyridoxine) (141st - 160th) (per 100 g edible portion)

• Sheep, Lamb (leg, lean and fat, raw)
  
  0.25 mg
• Swine, Sausage (fresh sausage)
  
  0.25 mg
• Swine, Ham (bone-in)
  
  0.25 mg
• Cattle, Offal (tongue, raw)
  
  0.25 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  0.25 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  0.25 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  0.25 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  0.25 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  0.25 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.24 mg
• Swine, Sausage (dry)
  
  0.24 mg
• Swine, Ham (boneless)
  
  0.24 mg
• Swine (liver paste)
  
  0.23 mg
• Swine, Ham (loin)
  
  0.23 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.23 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  0.23 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.23 mg
• Bullfrog (meat, raw)
  
  0.22 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.22 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  0.22 mg