Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(181 - 190)
0.34 mg
(per 100 g edible portion)
Hard clam (tsukudani)
0.48 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.87 mg
(per 280 g edible portion)
Albacore (raw)
0.06 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0.06 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0.02 mg
(per 47 g edible portion)
Turban shell (baked)
0.31 mg
(per 140 g edible portion)
Swordtip squid (raw)
4.55 mg
(per 1750 g edible portion)
King crab (canned in brine)
0.05 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0.14 mg
(per 100 g edible portion)
Sole (raw)
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