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115 Fish Highest in Vitamin B6

Ranked by a serving size.

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1.7mg Vitamin B6 = 100% DV
  1. Cooked Yellowfin Tuna
    1.8mg (104% DV) in 6oz fillet
  2. Wild Atlantic Salmon (Cooked)
    1.6mg (94% DV) in 6oz fillet
  3. Cooked Sockeye Salmon
    1.4mg (83% DV) in 6oz fillet
  4. Farmed Atlantic Salmon
    1.1mg (65% DV) in 6oz fillet
  5. Cooked Coho Salmon (Farmed)
    1mg (57% DV) in 6oz fillet
  6. Cooked Coho Salmon (Wild)
    1mg (57% DV) in 6oz fillet
  7. Cooked Coho Salmon (Wild, Moist Heat)
    0.9mg (56% DV) in 6oz fillet
  8. Bluefin Tuna (Cooked)
    0.9mg (53% DV) in 6oz fillet
  9. Cooked Skipjack
    0.8mg (49% DV) in 3 oz
  10. Atlantic Mackerel (Cooked)
    0.8mg (46% DV) in 6oz fillet
  11. Cooked Snapper
    0.8mg (46% DV) in 1 fillet
  12. Cooked Pacific Herring
    0.7mg (44% DV) in 1 fillet
  13. Cooked Mahimahi
    0.7mg (43% DV) in 1 fillet
  14. Skipjack Tuna (Raw)
    0.7mg (43% DV) in 3 oz
  15. Cooked Grouper
    0.7mg (42% DV) in 1 fillet
  16. Wild Atlantic Salmon (Raw)
    0.7mg (41% DV) in 3 oz
  17. Raw Coho Salmon
    0.6mg (33% DV) in 3 oz
  18. Whelk (Cooked)
    0.6mg (33% DV) in 3 oz
  19. Octopus (Cooked)
    0.6mg (32% DV) in 3 oz
  20. Farmed Atlantic Salmon (Raw)
    0.5mg (32% DV) in 3 oz
  21. Cooked Halibut
    0.5mg (32% DV) in 3 oz
  22. Smoked Whitefish
    0.5mg (31% DV) in 1 cup, cooked
  23. Cooked Swordfish
    0.5mg (31% DV) in 3 oz
  24. Pink Salmon (Raw)
    0.5mg (31% DV) in 3 oz
  25. Cooked Atlantic Cod
    0.5mg (30% DV) in 1 fillet
  26. Atlantic Herring
    0.5mg (29% DV) in 1 fillet
  27. Cooked Trout
    0.5mg (29% DV) in 1 fillet
  28. Cooked Haddock
    0.5mg (29% DV) in 1 fillet
  29. Striped Bass (Raw)
    0.5mg (28% DV) in 1 fillet
  30. Cooked Sea Bass
    0.5mg (27% DV) in 1 fillet
  31. Cooked Tilefish
    0.5mg (26% DV) in 1/2 fillet
  32. Atlantic Mackerel (Raw)
    0.4mg (26% DV) in 1 fillet
  33. Cooked King Mackerel
    0.4mg (26% DV) in 3 oz
  34. Cooked Striped Bass
    0.4mg (25% DV) in 1 fillet
  35. Bluefin Tuna (Raw)
    0.4mg (23% DV) in 3 oz
  36. Canned White Tuna (Oil Packed)
    0.4mg (22% DV) in 3 oz
  37. Cooked Lingcod
    0.3mg (17% DV) in 3 oz
  38. Cooked Sablefish
    0.3mg (17% DV) in 3 oz
  39. Cooked Whitefish
    0.3mg (17% DV) in 3 oz
  40. Cooked Pollock
    0.3mg (17% DV) in 3 oz
  41. Canned Sockeye Salmon (With Skin and Bones)
    0.3mg (17% DV) in 3 oz
  42. Cooked Rainbow Trout
    0.3mg (16% DV) in 1 fillet
  43. Cooked Yellowtail
    0.3mg (16% DV) in 1/2 fillet
  44. Rainbow Trout (Raw)
    0.3mg (16% DV) in 1 fillet
  45. Yellowfin Tuna (Raw)
    0.3mg (16% DV) in 1 oz, boneless
  46. Canned Eastern Oysters
    0.3mg (15% DV) in 1 can (12 oz), oysters and liquid
  47. Whitefish (Raw)
    0.3mg (15% DV) in 3 oz
  48. Canned Sockeye Salmon (With Bones)
    0.3mg (15% DV) in 3 oz
  49. Canned Sardines
    0.2mg (15% DV) in 1 cup, drained
  50. Dungeness Crab (Raw)
    0.2mg (14% DV) in 1 crab
  51. Alaskan King Crab
    0.2mg (14% DV) in 1 leg
  52. Canned Atlantic Cod
    0.2mg (14% DV) in 3 oz
  53. Cooked Northern Pike
    0.2mg (14% DV) in 6oz fillet
  54. Smoked Sturgeon
    0.2mg (14% DV) in 3 oz
  55. Cooked Cuttlefish
    0.2mg (14% DV) in 3 oz
  56. Canned Blue Crab
    0.2mg (12% DV) in 1 cup
  57. Cooked Clams
    0.2mg (12% DV) in 20 small
  58. Cooked Tilapia
    0.2mg (12% DV) in 6oz fillet
  59. Cooked Shrimp
    0.2mg (12% DV) in 3 oz
  60. Cooked Turbot
    0.2mg (12% DV) in 3 oz
  61. Cooked Pompano
    0.2mg (12% DV) in 1 fillet
  62. Cooked Alaska Pollock
    0.2mg (12% DV) in 1 fillet
  63. Cooked Sturgeon
    0.2mg (12% DV) in 3 oz
  64. Raw Tilapia
    0.2mg (11% DV) in 1 fillet
  65. Canned White Tuna (Water Packed)
    0.2mg (11% DV) in 3 oz
  66. Blue Crab
    0.2mg (11% DV) in 1 cup, flaked and pieces
  67. Cooked Walleye Pike
    0.2mg (10% DV) in 1 fillet
  68. Cooked Catfish
    0.2mg (9% DV) in 1 fillet
  69. Cooked Dungeness Crab
    0.1mg (9% DV) in 3 oz
  70. Queen Crab (Cooked)
    0.1mg (9% DV) in 3 oz
  71. Cooked Spiny Lobster
    0.1mg (9% DV) in 3 oz
  72. Flat Fish (Flounder or Sole)
    0.1mg (9% DV) in 1 fillet
  73. Cooked Smelt
    0.1mg (9% DV) in 3 oz
  74. Raw Whiting
    0.1mg (8% DV) in 1 fillet
  75. Yellowtail (Raw)
    0.1mg (8% DV) in 3 oz
  76. Cooked Whiting
    0.1mg (8% DV) in 1 fillet
  77. Queen Crab (Raw)
    0.1mg (8% DV) in 3 oz
  78. Abalone (Cooked)
    0.1mg (8% DV) in 3 oz
  79. Anchovies (Raw)
    0.1mg (7% DV) in 3 oz
  80. Cooked Eel
    0.1mg (7% DV) in 1 fillet
  81. Cooked Pacific Cod
    0.1mg (7% DV) in 1 fillet
  82. Smoked Haddock
    0.1mg (7% DV) in 1 oz, boneless
  83. Cooked Crayfish
    0.1mg (7% DV) in 3 oz
  84. Imitation Crab Meat
    0.1mg (7% DV) in 3 oz
  85. Blue Crab Cakes
    0.1mg (6% DV) in 1 cake
  86. Canned Sockeye Salmon
    0.1mg (6% DV) in 3 oz
  87. Canned Salmon
    0.1mg (6% DV) in 3 oz
  88. Lobster (Cooked)
    0.1mg (6% DV) in 3 oz
  89. Fresh Water Bass (Raw)
    0.1mg (6% DV) in 1 fillet
  90. Scallops
    0.1mg (6% DV) in 3 oz
  91. Canned Pink Salmon (With Skin and Bones)
    0.1mg (5% DV) in 3 oz
  92. Canned Pink Salmon
    0.1mg (5% DV) in 3 oz
  93. Cooked Blue Mussels
    0.1mg (5% DV) in 3 oz
  94. Kippered Herring
    0.1mg (5% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  95. Smoked Salmon
    0.1mg (5% DV) in 1 oz, boneless
  96. Cooked Pacific Oysters
    0.1mg (5% DV) in 3 oz
  97. Baked Conch
    0.1mg (4% DV) in 1 cup, sliced
  98. Crayfish
    0.1mg (4% DV) in 3 oz
  99. Cooked Eastern Oysters (Farmed)
    0.1mg (4% DV) in 3 oz
  100. Cooked Orange Roughy
    0.1mg (3% DV) in 3 oz
  101. Fish Roe (Cooked)
    0.1mg (3% DV) in 1 oz
  102. Raw Eastern Oysters
    0.1mg (3% DV) in 3 oz
  103. Fried Calamari
    0mg (3% DV) in 3 oz
  104. Pickled Herring
    0mg (3% DV) in 1 oz, boneless
  105. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  106. Canned Anchovies
    0mg (2% DV) in 5 anchovies
  107. Cooked Eastern Oysters (Wild)
    0mg (2% DV) in 3 oz
  108. Cooked Wild Eastern Oysters
    0mg (2% DV) in 6 medium
  109. Raw Pacific Oysters
    0mg (1% DV) in 1 medium
  110. Fish Roe
    0mg (1% DV) in 1 tbsp
  111. Raw Scallops
    0mg (1% DV) in 1 unit 2 large or 5 small
  112. Squid (Raw)
    0mg (1% DV) in 1 oz, boneless
  113. Canned Clams
    0mg (1% DV) in 3 oz
  114. Canned Shrimp
    0mg (1% DV) in 1 cup
  115. Clams (Raw)
    0mg (1% DV) in 3 oz

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