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

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