Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(161 - 170)
0.4 mg
(per 90 g edible portion)
Pacific cod (raw)
0.08 mg
(per 30 g edible portion)
Halfbeak (raw)
0.03 mg
(per 6 g edible portion)
Loach (boiled)
0.23 mg
(per 108 g edible portion)
Japanese whiting (raw)
1.08 mg
(per 430 g edible portion)
Flying fish (raw)
0.11 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.53 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
0.5 mg
(per 315 g edible portion)
Horsehair crab (boiled)
0.04 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0.04 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
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