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113 Fish Highest in Vitamin B6

Ranked by a serving size.
1.7mg Vitamin B6 = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  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. Bluefin Tuna (Cooked)
    0.9mg (53% DV) in 6oz fillet
  8. Cooked Skipjack
    0.8mg (49% DV) in 3 oz
  9. Atlantic Mackerel (Cooked)
    0.8mg (46% DV) in 6oz fillet
  10. Cooked Snapper
    0.8mg (46% DV) in 1 fillet
  11. Cooked Pacific Herring
    0.7mg (44% DV) in 1 fillet
  12. Cooked Mahimahi
    0.7mg (43% DV) in 1 fillet
  13. Skipjack Tuna (Raw)
    0.7mg (43% DV) in 3 oz
  14. Cooked Grouper
    0.7mg (42% DV) in 1 fillet
  15. Wild Atlantic Salmon (Raw)
    0.7mg (41% DV) in 3 oz
  16. Dried Salted Atlantic Cod
    0.7mg (41% DV) in 1 piece (5-1/2 Inch x 1-1/2 Inch x 1/2 Inch)
  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 Whitefash
    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. Cooked Rainbow Trout
    0.3mg (16% DV) in 1 fillet
  42. Cooked Yellowtail
    0.3mg (16% DV) in 1/2 fillet
  43. Rainbow Trout (Raw)
    0.3mg (16% DV) in 1 fillet
  44. Yellowfin Tuna (Raw)
    0.3mg (16% DV) in 1 oz, boneless
  45. Canned Eastern Oysters
    0.3mg (15% DV) in 1 can (12 oz), oysters and liquid
  46. Canned Sardines
    0.2mg (15% DV) in 1 cup, drained
  47. Dungeness Crab (Raw)
    0.2mg (14% DV) in 1 crab
  48. Alaskan King Crab
    0.2mg (14% DV) in 1 leg
  49. Canned Atlantic Cod
    0.2mg (14% DV) in 3 oz
  50. Cooked Northern Pike
    0.2mg (14% DV) in 6oz fillet
  51. Smoked Sturgeon
    0.2mg (14% DV) in 3 oz
  52. Cooked Cuttlefish
    0.2mg (14% DV) in 3 oz
  53. Canned Blue Crab
    0.2mg (12% DV) in 1 cup
  54. Cooked Clams
    0.2mg (12% DV) in 20 small
  55. Cooked Tilapia
    0.2mg (12% DV) in 6oz fillet
  56. Cooked Shrimp
    0.2mg (12% DV) in 3 oz
  57. Cooked Turbot
    0.2mg (12% DV) in 3 oz
  58. Cooked Pompano
    0.2mg (12% DV) in 1 fillet
  59. Cooked Alaska Pollock
    0.2mg (12% DV) in 1 fillet
  60. Cooked Sturgeon
    0.2mg (12% DV) in 3 oz
  61. Raw Tilapia
    0.2mg (11% DV) in 1 fillet
  62. Canned White Tuna (Water Packed)
    0.2mg (11% DV) in 3 oz
  63. Blue Crab
    0.2mg (11% DV) in 1 cup, flaked and pieces
  64. Cooked Walleye Pike
    0.2mg (10% DV) in 1 fillet
  65. Cooked Catfish
    0.2mg (9% DV) in 1 fillet
  66. Cooked Dungeness Crab
    0.1mg (9% DV) in 3 oz
  67. Queen Crab (Cooked)
    0.1mg (9% DV) in 3 oz
  68. Cooked Spiny Lobster
    0.1mg (9% DV) in 3 oz
  69. Cooked Smelt
    0.1mg (9% DV) in 3 oz
  70. Raw Whiting
    0.1mg (8% DV) in 1 fillet
  71. Fish trout mixed species cooked dry heat
    0.1mg (8% DV) in 1 fillet
  72. Yellowtail (Raw)
    0.1mg (8% DV) in 3 oz
  73. Cooked Whiting
    0.1mg (8% DV) in 1 fillet
  74. Queen Crab (Raw)
    0.1mg (8% DV) in 3 oz
  75. Abalone (Cooked)
    0.1mg (8% DV) in 3 oz
  76. Anchovies (Raw)
    0.1mg (7% DV) in 3 oz
  77. Cooked Eel
    0.1mg (7% DV) in 1 fillet
  78. Cooked Pacific Cod
    0.1mg (7% DV) in 1 fillet
  79. Smoked Haddock
    0.1mg (7% DV) in 1 oz, boneless
  80. Cooked Crayfish
    0.1mg (7% DV) in 3 oz
  81. Imitation Crab Meat
    0.1mg (7% DV) in 3 oz
  82. Blue Crab Cakes
    0.1mg (6% DV) in 1 cake
  83. Canned Sockeye Salmon
    0.1mg (6% DV) in 3 oz
  84. Canned Salmon
    0.1mg (6% DV) in 3 oz
  85. Lobster (Cooked)
    0.1mg (6% DV) in 3 oz
  86. Fresh Water Bass (Raw)
    0.1mg (6% DV) in 1 fillet
  87. Scallops
    0.1mg (6% DV) in 3 oz
  88. Canned Pink Salmon
    0.1mg (5% DV) in 3 oz
  89. Fish bass freshwater mixed species cooked dry heat
    0.1mg (5% DV) in 1 fillet
  90. Cooked Blue Mussels
    0.1mg (5% DV) in 3 oz
  91. Kippered Herring
    0.1mg (5% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  92. Smoked Salmon
    0.1mg (5% DV) in 1 oz, boneless
  93. Cooked Pacific Oysters
    0.1mg (5% DV) in 3 oz
  94. Baked Conch
    0.1mg (4% DV) in 1 cup, sliced
  95. Crayfish
    0.1mg (4% DV) in 3 oz
  96. Cooked Eastern Oysters (Farmed)
    0.1mg (4% DV) in 3 oz
  97. Cooked Orange Roughy
    0.1mg (3% DV) in 3 oz
  98. Fish Roe (Cooked)
    0.1mg (3% DV) in 1 oz
  99. Fish caviar black and red granular
    0.1mg (3% DV) in 1 tbsp
  100. Raw Eastern Oysters
    0.1mg (3% DV) in 3 oz
  101. Fried Calamari
    0mg (3% DV) in 3 oz
  102. Pickled Herring
    0mg (3% DV) in 1 oz, boneless
  103. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  104. Canned Anchovies
    0mg (2% DV) in 5 anchovies
  105. Cooked Eastern Oysters (Wild)
    0mg (2% DV) in 3 oz
  106. Cooked Wild Eastern Oysters
    0mg (2% DV) in 6 medium
  107. Raw Pacific Oysters
    0mg (1% DV) in 1 medium
  108. Fish Roe
    0mg (1% DV) in 1 tbsp
  109. Raw Scallops
    0mg (1% DV) in 1 unit 2 large or 5 small
  110. Squid (Raw)
    0mg (1% DV) in 1 oz, boneless
  111. Canned Clams
    0mg (1% DV) in 3 oz
  112. Canned Shrimp
    0mg (1% DV) in 1 cup
  113. Clams (Raw)
    0mg (1% DV) in 3 oz

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