Table of animal products with vitamin B6 content
numberQuantity Percentage of daily value per 100 g
1 Milk Protein Supplements powder 1,4 mg 107,7%
2 Chicken breast baked (no skin) 1,2 mg 89,0%
3 Beef liver stewed or fried 1,0 mg 78,2%
4 Salmon baked 0,9 mg 72,6%
5 Turkey liver I understand 0,9 mg 67,8%
6 Chicken liver roast 0,8 mg 64,6%
7 Red salmon baked 0,8 mg 63,6%
8 Turkey breast (fillet) boiled 0,8 mg 62,1%
9 Turkey drumstick baked (no skin) 0,8 mg 62,1%
10 Goose liver raw 0,8 mg 58,5%
11 duck liver raw 0,8 mg 58,5%
12 Pheasant cooked 0,8 mg 57,7%
13 Yolk of chicken egg in powder form 0,7 mg 57,1%
14 Pink salmon baked 0,7 mg 53,5%
15 Octopus boiled 0,6 mg 49,8%
16 Halibut baked 0,6 mg 48,6%
17 Turkey baked (meat and skin of a whole carcass) 0,6 mg 47,4%
18 Swordfish baked 0,6 mg 47,3%
19 Whey protein powder 0,6 mg 46,7%
20 Pork liver fried or stewed 0,6 mg 43,8%
21 Coho baked 0,6 mg 43,7%
22 Beef cooked (meat without fat) 0,6 mg 43,4%
23 ostrich meat raw, tenderloin 0,5 mg 39,9%
24 Milkfish (hanos) baked 0,5 mg 37,5%
25 Chicken roast 0,5 mg 36,9%
26 Rabbit meat cooked 0,5 mg 36,2%
27 beaver meat cooked 0,5 mg 36,2%
28 Chinook baked 0,5 mg 35,5%
29 Catfish baked 0,5 mg 35,5%
30 Keta baked 0,5 mg 35,5%
31 Mahi-mahi (coryphena) baked 0,5 mg 35,5%
32 Pork kidney stewed 0,5 mg 35,4%
33 Sea bass baked 0,5 mg 35,4%
34 Mackerel baked 0,5 mg 35,4%
35 Little baked 0,4 mg 34,4%
36 Pork pancreas cooked 0,4 mg 33,8%
37 Turkey thigh (fillet) baked 0,4 mg 33,7%
38 Pork fillet cooked 0,4 mg 33,5%
39 Chees Feta 0,4 mg 32,6%
40 wild boar meat cooked 0,4 mg 32,2%
41 Chicken legs baked (meat with skin) 0,4 mg 31,8%
42 bison meat cooked 0,4 mg 30,8%
43 beef kidney boiled 0,4 mg 30,1%
44 Pork heart boiled or stewed 0,4 mg 30,0%
45 beef brain fried 0,4 mg 30,0%
46 Goose baked 0,4 mg 28,5%
47 Pork loin baked 0,4 mg 28,2%
48 Molva baked 0,4 mg 27,0%
49 Grouper baked 0,4 mg 26,9%
50 Egg yolk raw 0,4 mg 26,9%
51 Herring baked 0,3 mg 26,8%
52 Burbot baked 0,3 mg 26,6%
53 Butterfish (escolar) a lot 0,3 mg 26,6%
54 Terpug baked 0,3 mg 26,6%
55 Alaska Pollock baked 0,3 mg 25,5%
56 Veal cooked 0,3 mg 25,4%
57 horsemeat cooked 0,3 mg 25,4%
58 chicken hearts cooked 0,3 mg 24,6%
59 Tuna canned in own juice 0,3 mg 24,5%
60 Milk powder 0,3 mg 23,2%
61 shark meat roast 0,3 mg 23,1%
62 Bear cub cooked 0,3 mg 22,3%
63 Angler cooked 0,3 mg 21,3%
64 Brunust cheese 0,3 mg 20,8%
65 Cuttlefish cooked 0,3 mg 20,8%
66 pig tail cooked 0,3 mg 20,8%
67 Omul baked 0,3 mg 20,6%
68 Gorbyl fried 0,3 mg 20,0%
69 Duck (duck meat) baked (meat without skin) 0,3 mg 19,2%
70 Duck egg raw 0,3 mg 19,2%
71 beef heart boiled 0,2 mg 18,8%
72 Goose egg raw 0,2 mg 18,2%
73 Brie cheese 0,2 mg 18,1%
74 Trout baked 0,2 mg 17,8%
75 Sturgeon baked 0,2 mg 17,7%
76 Pig tongue boiled 0,2 mg 17,7%
77 Camembert cheese 0,2 mg 17,5%
78 Carp baked 0,2 mg 16,8%
79 Horse mackerel canned 0,2 mg 16,2%
80 Anchovies canned (in oil) 0,2 mg 15,6%
81 yellowtail (lacedra) baked 0,2 mg 14,2%
82 Merlang baked 0,2 mg 13,8%
83 Smelt roast 0,2 mg 13,1%
84 Chicken egg raw 0,2 mg 13,1%
85 Mutton cooked 0,2 mg 13,1%
86 Sardine canned in oil 0,2 mg 12,8%
87 Cheeses with mold 0,2 mg 12,8%
88 Caviar red or black raw 0,2 mg 12,3%
89 Crab boiled 0,2 mg 12,0%
90 Beef tongue boiled 0,2 mg 11,9%
91 Sea ears cooked 0,2 mg 11,5%
92 Egg quail raw 0,2 mg 11,5%
93 Egg substitutes in powder form 0,1 mg 11,0%
94 pig brain cooked 0,1 mg 10,8%
95 River perch baked 0,1 mg 10,6%
96 Zander baked 0,1 mg 10,6%
97 Pike cooked 0,1 mg 10,4%
98 turkey egg raw 0,1 mg 10,1%
99 Snails uncooked 0,1 mg 10,0%
100 Roquefort cheese 0,1 mg 9,5%
101 Tilapia baked 0,1 mg 9,5%
102 Chicken egg boiled (hard boiled) 0,1 mg 9,3%
103 Frog legs uncooked 0,1 mg 9,2%
104 Lobsters (lobsters, lobsters) boiled 0,1 mg 9,2%
105 Flounder roast 0,1 mg 8,8%
106 Scallop cooked 0,1 mg 8,6%
107 Shellfish boiled 0,1 mg 8,5%
108 Catfish fried 0,1 mg 8,2%
109 Mussels boiled 0,1 mg 7,7%
110 Mozzarella cheese 0,1 mg 7,7%
111 Parmesan cheese 0,1 mg 7,0%
112 Cheese Limburger 0,1 mg 6,6%
113 Cheese Pecorino Romano 0,1 mg 6,5%
114 Sea bass (red) baked 0,1 mg 6,5%
115 Fontina cheese 0,1 mg 6,4%
116 Gruyere cheese 0,1 mg 6,2%
117 Pig lung boiled 0,1 mg 6,2%
118 Gouda cheese 0,1 mg 6,2%
119 Colby cheese 0,1 mg 6,1%
120 Monterey cheese 0,1 mg 6,1%
121 Acne baked or smoked 0,1 mg 5,9%
122 Cancers boiled 0,1 mg 5,8%
123 Edam cheese 0,1 mg 5,8%
124 Cheese Queso Fresco 0,1 mg 5,8%
125 Cheshire cheese 0,1 mg 5,7%
126 Cheese Provolone 0,1 mg 5,6%
127 Swiss Cheese 0,1 mg 5,5%
128 Cheddar cheese 0,1 mg 5,1%
129 Sir Tilziter 0,1 mg 5,0%
130 Sheep’s milk 0,1 mg 4,6%
131 Foie gras canned 0,1 mg 4,6%
132 Pork spleen cooked 0,1 mg 4,6%
133 goat cheese 0,1 mg 4,6%
134 Squid cooked (fried) 0,1 mg 4,5%
135 Kefir 0,1 mg 4,5%
136 Curd 2% fat 0,1 mg 4,4%
137 Munster cheese 0,1 mg 4,3%
138 Cream cheese 0,1 mg 4,3%
139 Cheese Mexican Queso Chihuahua 0,1 mg 4,2%
140 Cheese Mexican Oaxaca 0,1 mg 4,1%
141 Port-Salut cheese 0,1 mg 4,1%
142 Condensed milk 0,1 mg 3,9%
143 Philadelphia cheese 0,1 mg 3,8%

View the entire table of herbal products ➤

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