Food| Nutrients in food

B6 / Piridoksin (mg)

Group of products:

Products with maximal content, per 100g

1. Tuna (yellowfin, dry heat cooked)

1.038

2. Tuna (skipjack, dry heat cooked)

0.981

3. Atlantic Salmon (wild, dry heat cooked)

0.944

4. Atlantic Salmon (wild, fresh or frozen)

0.818

5. Pink Salmon (dry heat cooked)

0.696

6. Octopus (moist heat cooked)

0.648

0.611

8. Tuna (bluefin, dry heat cooked)

0.525

9. Striped Mullet (cooked, dry heat)

0.49

10. Chum Salmon (dry heat)

0.462

11. Atlantic Mackerel (dry heat cooked)

0.46

12. Striped Mullet (raw)

0.425

13. Atlantic Herring (kippered)

0.413

14. Mackerel (salted)

0.41

15. Chum Salmon

0.4

16. Atlantic Mackerel (fresh or frozen)

0.399

17. Rainbow Trout (farmed, dry heat cooked)

0.386

18. Spirulina (dried, seaweed)

0.364

0.36

20. Atlantic Herring (dry heat cooked)

0.348

Products with minimal content, per 100g

1. Shrimp (untreated)

0

2. Shrimp (untreated, cooked)

0

3. Spirulina (seaweed)

0.034

4. Mussel (blue)

0.05

5. Alaska Pollock

0.069

6. Shrimp (mixed species, breaded and fried)

0.098

7. Mussel (blue, moist heat cooked)

0.1

8. Cuttlefish (mixed species)

0.15

0.15

10. Whiting (mixed species)

0.156

11. Shrimp (mixed species)

0.161

12. Atlantic Herring (pickled)

0.17

13. Whiting (mixed species, dry heat cooked)

0.18

14. Carp

0.19

15. Trout (mixed species)

0.2

16. Anchovy (canned in oil)

0.203

17. Carp (dry heat cooked)

0.219

18. Trout (mixed species, dry heat cooked)

0.231

19. Shrimp (mixed species, moist heat cooked)

0.242

20. Cuttlefish (mixed species, moist heat cooked)

0.27