Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(11 - 20)
1.03 mg
(per 120 g edible portion)
Abalone (raw)
0.18 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1.89 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
3.29 mg
(per 186 g edible portion)
Chinook salmon (baked)
0.62 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.36 mg
(per 25 g edible portion)
Mezashi (baked)
0.6 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
1.5 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
1.32 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
15.36 mg
(per 960 g edible portion)
Pink salmon (baked)
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