Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(21 - 30)
0.71 mg
(per 45 g edible portion)
Squid, Processed product (surume)
1.4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
0.98 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0.82 mg
(per 55 g edible portion)
Sockeye salmon (baked)
0.92 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
1.74 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
1.42 mg
(per 152 g edible portion)
Japanese pilchard (baked)
8.19 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
2.48 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
2.86 mg
(per 207 g edible portion)
Chinook salmon (raw)
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