Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(91 - 100)
2.63 mg
(per 540 g edible portion)
Brown sole (baked)
0.48 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
2.49 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
0.74 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
2.56 mg
(per 540 g edible portion)
Brown sole (boiled)
0.07 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.11 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
0.11 mg
(per 20 g edible portion)
Sea cucumber (raw)
0.85 mg
(per 120 g edible portion)
Abalone (steamed and dried)
0.21 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
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