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124 Meats Highest in Vitamin B6

Ranked by a serving size.

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

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