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122 Meats Highest in Vitamin B6

Ranked by a Common Serving Size
1.7mg Vitamin B6 = 100% DV
  1. Fat Free Ground Turkey
    1.8mg (108% DV) in 6 oz
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  2. Lean Chicken Breast (Cooked)
    1.6mg (92% DV) in 6oz chicken breast
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  3. Roasted Turkey Breast
    1.4mg (81% DV) in 6 oz
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  4. Boneless Skinless Chicken Leg (Raw)
    1.1mg (63% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
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  5. Roasted Chicken Leg
    1.1mg (63% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
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  6. Pork Chops (With Fat)
    1mg (59% DV) in 1 chop
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  7. Pork Chops (Lean)
    0.9mg (54% DV) in 6oz chop
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  8. Roasted Boneless Skinless Chicken Leg
    0.8mg (50% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
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  9. Roasted Chicken Breast
    0.8mg (49% DV) in 1 cup, chopped or diced
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  10. Pan Fried Beef Liver
    0.8mg (49% DV) in 1 slice
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  11. Skirt Steak
    0.8mg (48% DV) in 6oz steak
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  12. Lamb Liver (Cooked)
    0.8mg (48% DV) in 3 oz
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  13. Emu Steak
    0.8mg (46% DV) in 1 serving ( 3 oz )
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  14. Fat Free Broiled Turkey Patties
    0.8mg (45% DV) in 1 patty
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  15. Chicken (Light Meat)
    0.8mg (44% DV) in 1 cup, chopped or diced
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  16. Grilled Top Round Steak
    0.8mg (44% DV) in 3 oz
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  17. Raw Fatfree Ground Turkey
    0.7mg (43% DV) in 1 patty (cooked from 4 oz raw)
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  18. Raw Chicken Breast
    0.7mg (41% DV) in 3 oz
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  19. Roasted Beef Eye Of Round Roast
    0.7mg (41% DV) in 3 oz
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  20. Roasted Turkey Light Meat
    0.7mg (40% DV) in 1 serving
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  21. Roasted Turkey Drumstick
    0.7mg (40% DV) in 3 oz
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  22. Raw Boneless Skinless Thigh Meat
    0.7mg (40% DV) in 1 thigh without skin
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  23. Roast Goose
    0.7mg (40% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
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  24. Raw Chicken Thigh
    0.7mg (39% DV) in 1 thigh with skin
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  25. Grilled Beef Tenderloin Steak
    0.7mg (38% DV) in 3 oz
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  26. Grilled T-bone Steak (Choice)
    0.6mg (38% DV) in 3 oz
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  27. Grilled T-bone Steak
    0.6mg (38% DV) in 3 oz
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  28. Roasted Pork Tenderloin
    0.6mg (37% DV) in 3 oz
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  29. Grilled Porterhouse Steak (Choice)
    0.6mg (37% DV) in 3 oz
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  30. Ribeye Steak (Filet)
    0.6mg (36% DV) in 1 fillet
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  31. Lean Roasted Ham
    0.6mg (36% DV) in 1 cup, diced
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  32. Grilled Porterhouse Steak
    0.6mg (35% DV) in 3 oz
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  33. Country-Style Roasted Pork Ribs
    0.6mg (34% DV) in 1 rack
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  34. Roasted Chicken Thigh
    0.6mg (33% DV) in 1 thigh with skin
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  35. Raw Chicken Wings
    0.6mg (33% DV) in 1 piece
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  36. Lean Cured Ham
    0.6mg (33% DV) in 1 cup
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  37. Lean Grass Fed Beef Strip Steak
    0.6mg (33% DV) in 3 oz
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  38. Chuck Steak (Mock Tender)
    0.6mg (32% DV) in 1 steak
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  39. Roast Turkey (Without Skin)
    0.5mg (32% DV) in 3 oz
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  40. Roasted Ham
    0.5mg (32% DV) in 1 cup, diced
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  41. Roasted Boneless Skinless Thigh Meat
    0.5mg (32% DV) in 1 thigh without skin
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  42. Roasted Turkey
    0.5mg (31% DV) in 3 oz
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  43. Broiled Sirloin Strip Steak
    0.5mg (31% DV) in 3 oz
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  44. Cooked Deer Tenderloin
    0.5mg (31% DV) in 1 serving ( 3 oz )
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  45. Raw Skinless Chicken Drumstick
    0.5mg (29% DV) in 1 drumstick with skin
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  46. Broiled Lean Beef Flank Steak
    0.5mg (29% DV) in 3 oz
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  47. Ostrich Steak
    0.5mg (28% DV) in 1 serving ( 3 oz )
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  48. Roasted Chicken Wings
    0.5mg (28% DV) in 1 piece
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  49. Buffalo Sirloin Steak
    0.5mg (28% DV) in 1 serving ( 3 oz )
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  50. Dry Pork Salami
    0.5mg (28% DV) in 3oz
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  51. Broiled Pork Tenderloin
    0.4mg (26% DV) in 3 oz
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  52. Low Fat Cured Ham
    0.4mg (26% DV) in 1 cup
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  53. Braised Beef Or Chuck Stew
    0.4mg (26% DV) in 3 oz
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  54. Cured Ham
    0.4mg (25% DV) in 1 cup
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  55. Roasted Chicken Drumsticks
    0.4mg (24% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
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  56. Low Fat Broiled Turkey Patties
    0.4mg (24% DV) in 3 oz
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  57. Pork Loin
    0.4mg (23% DV) in 3 oz
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  58. Roasted Skinless Chicken Drumstick
    0.4mg (23% DV) in 1 drumstick without skin
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  59. Braised Cube Steak
    0.4mg (22% DV) in 3 oz
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  60. Roast Turkey Dark Meat
    0.4mg (22% DV) in 1 serving
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  61. Roasted Turkey Thigh
    0.4mg (22% DV) in 3 oz
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  62. Panfried Beef Hamburger
    0.4mg (21% DV) in 3 oz
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  63. Roasted Wild Boar
    0.4mg (21% DV) in 3 oz
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  64. Broiled Ground Beef Patty (97% Lean)
    0.4mg (21% DV) in 3 oz
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  65. Kielbasa Sausage (Cooked)
    0.4mg (21% DV) in 1 link
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  66. Roasted Pork Backribs
    0.4mg (21% DV) in 3 oz
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  67. Roast Duck
    0.4mg (21% DV) in 1 cup, chopped or diced
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  68. Broiled Ground Beef Patty (93% Lean)
    0.3mg (20% DV) in 3 oz
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  69. Top Blade Chuck Steak
    0.3mg (20% DV) in 3 oz
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  70. London Broil
    0.3mg (20% DV) in 3 oz
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  71. Cooked Grass Fed Ground Bison (Buffalo)
    0.3mg (20% DV) in 3 oz
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  72. Broiled Beef Round
    0.3mg (20% DV) in 3 oz
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  73. Roasted Lean Buffalo
    0.3mg (20% DV) in 3 oz
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  74. Pan-broiled Ground Beef Patty (97% Lean)
    0.3mg (20% DV) in 3 oz
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  75. Cooked Ground Pork
    0.3mg (20% DV) in 3 oz
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  76. Braised Pork Loin
    0.3mg (19% DV) in 3 oz
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  77. Broiled Turkey Patties
    0.3mg (19% DV) in 3 oz
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  78. Pan-broiled Ground Bison
    0.3mg (19% DV) in 1 patty ( yield from 112.7 g raw meat )
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  79. Veal Leg Top Roast (Cooked)
    0.3mg (19% DV) in 3 oz
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  80. Pepperoni
    0.3mg (18% DV) in 3 oz
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  81. Pork Spare Ribs
    0.3mg (18% DV) in 3 oz
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  82. Beef And Pork Baloney (Bologna)
    0.3mg (17% DV) in 3 (1/2) oz
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  83. Beef Chuck Pot Roast
    0.3mg (17% DV) in 3 oz
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  84. Pork Bratwurst
    0.3mg (16% DV) in 1 link cooked
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  85. Chicken Hotdog
    0.3mg (16% DV) in 3 oz
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  86. Spam
    0.3mg (16% DV) in 3 oz
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  87. Veal Bratwurst
    0.3mg (15% DV) in 1 serving 2.96 oz
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  88. Boston Steak (Pork)
    0.2mg (14% DV) in 3 oz
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  89. Canadian Bacon (Raw)
    0.2mg (12% DV) in 3 oz
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  90. Prime Rib Steak
    0.2mg (12% DV) in 3 oz
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  91. Bacon (Pan-fried)
    0.2mg (11% DV) in 3 slices
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  92. Braised Beef Shortribs
    0.2mg (11% DV) in 3 oz
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  93. Sweet Italian Sausage
    0.2mg (9% DV) in 1 link 3 oz
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  94. Salami
    0.2mg (9% DV) in 1 oz
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  95. Chorizo
    0.2mg (9% DV) in 1 oz
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  96. Lamb Shank
    0.1mg (9% DV) in 3 oz
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  97. Lamb Sirloin
    0.1mg (9% DV) in 3 oz
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  98. Pork And Beef Beerwurst
    0.1mg (8% DV) in 2 oz
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  99. Canned Luncheon Meat
    0.1mg (7% DV) in 1 serving
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  100. Turkey Salami
    0.1mg (7% DV) in 1 serving
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  101. Broiled Ground Lamb
    0.1mg (7% DV) in 3 oz
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  102. Lamb Shoulder Roast (Cooked)
    0.1mg (7% DV) in 3 oz
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  103. Beef And Chicken Polish Sausage
    0.1mg (6% DV) in 1 serving 5 pieces
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  104. Lowfat Pastrami
    0.1mg (6% DV) in 1 serving 6 slices
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  105. Cured Smoked Beef
    0.1mg (6% DV) in 1 slice (1 oz)
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  106. Braunschweiger Pork Liver Sausage
    0.1mg (6% DV) in 1 oz
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  107. Lamb Ribs
    0.1mg (6% DV) in 3 oz
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  108. Canned Ham
    0.1mg (5% DV) in 1 oz
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  109. Pork Beerwurst
    0.1mg (5% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
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  110. Pork Baloney (Bologna)
    0.1mg (4% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
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  111. Canned Beef
    0.1mg (4% DV) in 1 serving
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  112. Bacon (Raw)
    0.1mg (4% DV) in 1 slice raw
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  113. Turkey Baloney (Bologna)
    0.1mg (4% DV) in 0.99 oz 1 serving
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  114. Beef Baloney (Bologna)
    0mg (3% DV) in 1 slice
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  115. Berliner Sausage
    0mg (3% DV) in 1 slice
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  116. Luncheon Sausage (Pork And Beef)
    0mg (3% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
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  117. Dry Pork And Beef Salami
    0mg (3% DV) in 1 slice
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  118. Leg Of Lamb
    0mg (3% DV) in 1 oz
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  119. Turkey Hotdog
    0mg (2% DV) in 1 oz
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  120. Canadian Bacon (Pan-fried)
    0mg (2% DV) in 1 slice
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  121. Unprepared Turkey Bacon
    0mg (2% DV) in 1 serving
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  122. Rendered Bacon Fat
    0mg in 1 oz
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