Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(111 - 120)
0.04 mg
(per 6 g edible portion)
Loach (raw)
1.19 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1.78 mg
(per 540 g edible portion)
Brown sole (raw)
3.41 mg
(per 1750 g edible portion)
King crab (raw)
0.03 mg
(per 4 g edible portion)
Firefly squid (boiled)
0.77 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0.47 mg
(per 73 g edible portion)
Scallop (boiled)
4.19 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
0.32 mg
(per 100 g edible portion)
Horse mackerel (boiled)
0.79 mg
(per 125 g edible portion)
Japanese common squid (boiled)
<
1
…
12
…
23
>
