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200 Foods Highest in Vitamin B6

Ranked by a serving size.
1.7mg Vitamin B6 = 100% DV
  1. Fat Free Ground Turkey
    1.8mg (108% DV) in 6 oz
  2. Cooked Yellowfin Tuna
    1.8mg (104% DV) in 6oz fillet
  3. Wild Atlantic Salmon (cooked)
    1.6mg (94% DV) in 6oz fillet
  4. Lean Chicken Breast (cooked)
    1.6mg (92% DV) in 6oz chicken breast
  5. Cooked Sockeye Salmon
    1.4mg (83% DV) in 6oz fillet
  6. Roasted Turkey Breast
    1.4mg (81% DV) in 6 oz
  7. Mamey Sapote
    1.3mg (74% DV) in 1 cup 1 Inch pieces
  8. Extra Firm Fortified Tofu
    1.1mg (66% DV) in 1 cup
  9. Farmed Atlantic Salmon
    1.1mg (65% DV) in 6oz fillet
  10. Roasted Chicken Leg
    1.1mg (63% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  11. Pork Chops (with Fat)
    1mg (59% DV) in 1 chop
  12. Cooked Coho Salmon (farmed)
    1mg (57% DV) in 6oz fillet
  13. Cooked Coho Salmon (wild)
    1mg (57% DV) in 6oz fillet
  14. Pork Chops (lean)
    0.9mg (54% DV) in 6oz chop
  15. Bluefin Tuna (cooked)
    0.9mg (53% DV) in 6oz fillet
  16. Roasted Boneless Skinless Chicken Leg
    0.8mg (50% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  17. Mammy Apple
    0.8mg (50% DV) in 1 fruit without refuse
  18. Roasted Chicken Breast
    0.8mg (49% DV) in 1 cup, chopped or diced
  19. Cooked Skipjack
    0.8mg (49% DV) in 3 oz
  20. Skirt Steak
    0.8mg (48% DV) in 6oz steak
  21. Atlantic Mackerel (cooked)
    0.8mg (46% DV) in 6oz fillet
  22. Cooked Snapper
    0.8mg (46% DV) in 1 fillet
  23. Fat Free Broiled Turkey Patties
    0.8mg (45% DV) in 1 patty
  24. Durian
    0.8mg (45% DV) in 1 cup, chopped or diced
  25. Grilled Top Round Steak
    0.8mg (44% DV) in 3 oz
  26. Cooked Pacific Herring
    0.7mg (44% DV) in 1 fillet
  27. Hash Browns
    0.7mg (43% DV) in 1 cup
  28. Cooked Mahimahi
    0.7mg (43% DV) in 1 fillet
  29. Skipjack Tuna (raw)
    0.7mg (43% DV) in 3 oz
  30. Cooked Grouper
    0.7mg (42% DV) in 1 fillet
  31. Milk And Soy Chocolate Drink
    0.7mg (41% DV) in 8 fl oz
  32. Wild Atlantic Salmon (raw)
    0.7mg (41% DV) in 3 oz
  33. Roasted Beef Eye Of Round Roast
    0.7mg (41% DV) in 3 oz
  34. Roasted Turkey Light Meat
    0.7mg (40% DV) in 1 serving
  35. Roasted Turkey Drumstick
    0.7mg (40% DV) in 3 oz
  36. Roast Goose
    0.7mg (40% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  37. California Avocados
    0.7mg (39% DV) in 1 cup, pureed
  38. Poi
    0.7mg (39% DV) in 1 cup
  39. Grilled Beef Tenderloin Steak
    0.7mg (38% DV) in 3 oz
  40. Grilled T-bone Steak (choice)
    0.6mg (38% DV) in 3 oz
  41. Grilled T-bone Steak
    0.6mg (38% DV) in 3 oz
  42. Subway Tuna Sub
    0.6mg (38% DV) in 6 inch sub
  43. Roasted Pork Tenderloin
    0.6mg (37% DV) in 3 oz
  44. Grilled Porterhouse Steak (choice)
    0.6mg (37% DV) in 3 oz
  45. Ribeye Steak (filet)
    0.6mg (36% DV) in 1 fillet
  46. Lean Roasted Ham
    0.6mg (36% DV) in 1 cup, diced
  47. Dried Ancho Peppers
    0.6mg (35% DV) in 1 pepper
  48. Mashed Sweet Potatoes
    0.6mg (35% DV) in 1 cup
  49. Grilled Porterhouse Steak
    0.6mg (35% DV) in 3 oz
  50. Country-style Roasted Pork Ribs
    0.6mg (34% DV) in 1 rack
  51. Roasted Chicken Thigh
    0.6mg (33% DV) in 1 thigh with skin
  52. Raw Coho Salmon
    0.6mg (33% DV) in 3 oz
  53. Lean Cured Ham
    0.6mg (33% DV) in 1 cup
  54. Shredded Coconut Meat (sweetened)
    0.6mg (33% DV) in 1 cup
  55. Lean Grass Fed Beef Strip Steak
    0.6mg (33% DV) in 3 oz
  56. Whelk (cooked)
    0.6mg (33% DV) in 3 oz
  57. Bananas
    0.6mg (32% DV) in 1 cup, sliced
  58. Octopus (cooked)
    0.6mg (32% DV) in 3 oz
  59. Chuck Steak (mock Tender)
    0.6mg (32% DV) in 1 steak
  60. Roast Turkey (without Skin)
    0.5mg (32% DV) in 3 oz
  61. Jackfruit
    0.5mg (32% DV) in 1 cup, sliced
  62. Roasted Ham
    0.5mg (32% DV) in 1 cup, diced
  63. Farmed Atlantic Salmon (raw)
    0.5mg (32% DV) in 3 oz
  64. Baked Potatoes (with Skin)
    0.5mg (32% DV) in 1 potato medium
  65. Cooked Halibut
    0.5mg (32% DV) in 3 oz
  66. Roasted Boneless Skinless Thigh Meat
    0.5mg (32% DV) in 1 thigh without skin
  67. Serrano Peppers
    0.5mg (31% DV) in 1 cup, chopped
  68. Smoked Whitefash
    0.5mg (31% DV) in 1 cup, cooked
  69. Roasted Turkey
    0.5mg (31% DV) in 3 oz
  70. Cooked Swordfish
    0.5mg (31% DV) in 3 oz
  71. Broiled Sirloin Strip Steak
    0.5mg (31% DV) in 3 oz
  72. Pink Salmon (raw)
    0.5mg (31% DV) in 3 oz
  73. Avocados
    0.5mg (30% DV) in 1 avocado, NS as to Florida or California
  74. Cooked Atlantic Cod
    0.5mg (30% DV) in 1 fillet
  75. Atlantic Herring
    0.5mg (29% DV) in 1 fillet
  76. Jute Potherb (molokhiya) (cooked)
    0.5mg (29% DV) in 1 cup
  77. Cooked Trout
    0.5mg (29% DV) in 1 fillet
  78. Broiled Lean Beef Flank Steak
    0.5mg (29% DV) in 3 oz
  79. Cooked Haddock
    0.5mg (29% DV) in 1 fillet
  80. Fried Yellow Plantains
    0.5mg (29% DV) in 1 cup
  81. Pistachio Nuts
    0.5mg (28% DV) in 1 oz (49 kernels)
  82. Striped Bass (raw)
    0.5mg (28% DV) in 1 fillet
  83. Roasted Chicken Wings
    0.5mg (28% DV) in 1 piece
  84. Buffalo Sirloin Steak
    0.5mg (28% DV) in 1 serving ( 3 oz )
  85. Baked Potato (no Skin)
    0.5mg (28% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  86. Dry Pork Salami
    0.5mg (28% DV) in 3oz
  87. Cooked Sea Bass
    0.5mg (27% DV) in 1 fillet
  88. Cooked Tilefish
    0.5mg (26% DV) in 1/2 fillet
  89. Atlantic Mackerel (raw)
    0.4mg (26% DV) in 1 fillet
  90. Plantains
    0.4mg (26% DV) in 1 cup, sliced
  91. Banana Peppers
    0.4mg (26% DV) in 1 cup
  92. Millet Flour
    0.4mg (26% DV) in 1 cup
  93. Broiled Pork Tenderloin
    0.4mg (26% DV) in 3 oz
  94. Cooked Taro
    0.4mg (26% DV) in 1 cup, sliced
  95. Cooked Spinach
    0.4mg (26% DV) in 1 cup
  96. Low Fat Cured Ham
    0.4mg (26% DV) in 1 cup
  97. Cooked King Mackerel
    0.4mg (26% DV) in 3 oz
  98. Braised Beef Or Chuck Stew
    0.4mg (26% DV) in 3 oz
  99. Cooked Striped Bass
    0.4mg (25% DV) in 1 fillet
  100. Cooked New Zealand Spinach
    0.4mg (25% DV) in 1 cup, chopped
  101. Cured Ham
    0.4mg (25% DV) in 1 cup
  102. Roasted Chestnuts
    0.4mg (25% DV) in 10 kernels
  103. Cherimoya
    0.4mg (24% DV) in 1 cup, pieces
  104. Boiled Potatoes
    0.4mg (24% DV) in 1 potato (2-1/2 Inch dia, sphere)
  105. Roasted Chicken Drumsticks
    0.4mg (24% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  106. Boiled Soybeans (edamame)
    0.4mg (24% DV) in 1 cup
  107. Low Fat Broiled Turkey Patties
    0.4mg (24% DV) in 3 oz
  108. Baked Acorn Squash
    0.4mg (23% DV) in 1 cup, cubes
  109. Pork Loin
    0.4mg (23% DV) in 3 oz
  110. Whole Grain Sorghum Flour
    0.4mg (23% DV) in 1 cup
  111. Pinto Beans (cooked)
    0.4mg (23% DV) in 1 cup
  112. Roasted Skinless Chicken Drumstick
    0.4mg (23% DV) in 1 drumstick without skin
  113. Bluefin Tuna (raw)
    0.4mg (23% DV) in 3 oz
  114. Dried Sunflower Seeds
    0.4mg (22% DV) in 1 oz
  115. Braised Cube Steak
    0.4mg (22% DV) in 3 oz
  116. Roast Turkey Dark Meat
    0.4mg (22% DV) in 1 serving
  117. Roasted Turkey Thigh
    0.4mg (22% DV) in 3 oz
  118. Baked Red Potatoes
    0.4mg (22% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  119. Canned White Tuna (oil Packed)
    0.4mg (22% DV) in 3 oz
  120. Panfried Beef Hamburger
    0.4mg (21% DV) in 3 oz
  121. Bamboo Shoots
    0.4mg (21% DV) in 1 cup (1/2 Inch slices)
  122. Tempeh
    0.4mg (21% DV) in 1 cup
  123. Roasted Wild Boar
    0.4mg (21% DV) in 3 oz
  124. Broiled Ground Beef Patty (97% Lean)
    0.4mg (21% DV) in 3 oz
  125. Baked Russet Potatoes
    0.4mg (21% DV) in 100 grams
  126. Cooked Hubbard Squash
    0.4mg (21% DV) in 1 cup, cubes
  127. Lentils (cooked)
    0.4mg (21% DV) in 1 cup
  128. Roast Duck
    0.4mg (21% DV) in 1 cup, chopped or diced
  129. Cooked Burdock Root
    0.3mg (21% DV) in 1 cup (1 Inch pieces)
  130. Cooked Green Peas
    0.3mg (20% DV) in 1 cup
  131. Sweet Red Bell Peppers
    0.3mg (20% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  132. Broiled Ground Beef Patty (93% Lean)
    0.3mg (20% DV) in 3 oz
  133. Top Blade Chuck Steak
    0.3mg (20% DV) in 3 oz
  134. London Broil
    0.3mg (20% DV) in 3 oz
  135. Cooked Grass Fed Ground Bison (buffalo)
    0.3mg (20% DV) in 3 oz
  136. Broiled Beef Round
    0.3mg (20% DV) in 3 oz
  137. Roasted Lean Buffalo
    0.3mg (20% DV) in 3 oz
  138. Cooked Red Cabbage
    0.3mg (20% DV) in 1 cup
  139. Canned Chili With Beans
    0.3mg (20% DV) in 1 cup
  140. Pan-broiled Ground Beef Patty (97% Lean)
    0.3mg (20% DV) in 3 oz
  141. Elderberries
    0.3mg (20% DV) in 1 cup
  142. Green Bell Peppers
    0.3mg (20% DV) in 1 cup, chopped
  143. Cooked Ground Pork
    0.3mg (20% DV) in 3 oz
  144. Safflower Seeds
    0.3mg (20% DV) in 1 oz
  145. Cooked Winter Squash
    0.3mg (19% DV) in 1 cup, cubes
  146. Braised Pork Loin
    0.3mg (19% DV) in 3 oz
  147. Cooked Lima Beans
    0.3mg (19% DV) in 1 cup
  148. Broiled Turkey Patties
    0.3mg (19% DV) in 3 oz
  149. Cooked Sweet Potatoes
    0.3mg (19% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  150. Pan-broiled Ground Bison
    0.3mg (19% DV) in 1 patty ( yield from 112.7 g raw meat )
  151. Kimchi
    0.3mg (19% DV) in 1 cup
  152. Yautia
    0.3mg (19% DV) in 1 cup, sliced
  153. High Alcohol Beer
    0.3mg (19% DV) in 1 bottle
  154. Arrowroot
    0.3mg (19% DV) in 1 cup, sliced
  155. Dry Roasted Pistachio Nuts
    0.3mg (19% DV) in 1 oz (49 kernels)
  156. Pea Sprouts
    0.3mg (19% DV) in 1 cup
  157. Cooked Green Bell Peppers
    0.3mg (19% DV) in 1 cup, chopped or strips
  158. Canned Tomato Puree
    0.3mg (19% DV) in 1 cup
  159. Cooked Red Bell Peppers
    0.3mg (19% DV) in 1 cup, strips
  160. Broccoli (cooked)
    0.3mg (18% DV) in 1 cup chopped
  161. Sweet Yellow Peppers
    0.3mg (18% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  162. Cooked Yam
    0.3mg (18% DV) in 1 cup, cubes
  163. Pepperoni
    0.3mg (18% DV) in 3 oz
  164. Burrito With Beans
    0.3mg (18% DV) in 2 pieces
  165. Lima Beans
    0.3mg (18% DV) in 1 cup
  166. Rice Bran
    0.3mg (18% DV) in 1 tablespoon
  167. Sun-dried Hot Chile Peppers
    0.3mg (18% DV) in 1 cup
  168. Cooked Okra
    0.3mg (18% DV) in 1 cup slices
  169. Mixed Berry Powerade Zero
    0.3mg (18% DV) in 12 fl oz
  170. Pork Spare Ribs
    0.3mg (18% DV) in 3 oz
  171. Beef And Pork Baloney (bologna)
    0.3mg (17% DV) in 3 (1/2) oz
  172. Dried Pasilla Peppers
    0.3mg (17% DV) in 1 pepper
  173. Taro
    0.3mg (17% DV) in 1 cup, sliced
  174. Cooked Lingcod
    0.3mg (17% DV) in 3 oz
  175. Cooked Sablefish
    0.3mg (17% DV) in 3 oz
  176. Cooked Whitefish
    0.3mg (17% DV) in 3 oz
  177. Cooked Brown Rice
    0.3mg (17% DV) in 1 cup
  178. Cooked Acorn Squash
    0.3mg (17% DV) in 1 cup, mashed
  179. Pak-choi (bok Choy) (cooked)
    0.3mg (17% DV) in 1 cup, shredded
  180. Beef Chuck Pot Roast
    0.3mg (17% DV) in 3 oz
  181. Cooked Pollock
    0.3mg (17% DV) in 3 oz
  182. Pork Bratwurst
    0.3mg (16% DV) in 1 link cooked
  183. Toasted Wheat Germ
    0.3mg (16% DV) in 1 oz
  184. Brussels Sprouts (cooked)
    0.3mg (16% DV) in 1 cup
  185. Cooked Podded Peas
    0.3mg (16% DV) in 1 cup
  186. Sweet Potatoes
    0.3mg (16% DV) in 1 cup, cubes
  187. Cooked Amaranth
    0.3mg (16% DV) in 1 cup
  188. Casaba Melon
    0.3mg (16% DV) in 1 cup, cubes
  189. Chicken Hotdog
    0.3mg (16% DV) in 3 oz
  190. Cooked Rainbow Trout
    0.3mg (16% DV) in 1 fillet
  191. Cooked Onions
    0.3mg (16% DV) in 1 cup
  192. Cooked Yellowtail
    0.3mg (16% DV) in 1/2 fillet
  193. Canned Navy Beans
    0.3mg (16% DV) in 1 cup
  194. Rainbow Trout (raw)
    0.3mg (16% DV) in 1 fillet
  195. Canned Asparagus
    0.3mg (16% DV) in 1 cup
  196. Yellowfin Tuna (raw)
    0.3mg (16% DV) in 1 oz, boneless
  197. Manhattan Clam Chowder
    0.3mg (16% DV) in 1 cup (8 fl oz)
  198. Spam
    0.3mg (16% DV) in 3 oz
  199. Cooked Turnip Greens
    0.3mg (15% DV) in 1 cup, chopped
  200. Canned Refried Beans
    0.3mg (15% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.