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115 Fish Highest in Vitamin B6

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