The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (91 - 100)

• 

  2.63 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 1.5
• 

  0.48 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 8.3
• 

  2.49 mg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 1.6
• 

  0.74 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 5.4
• 

  2.56 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 1.6
• 

  0.07 mg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 57.1
• 

  0.11 mg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 36.4
• 

  0.11 mg

  (per 20 g edible portion)

  Sea cucumber (raw)
  × 36.4
• 

  0.85 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 4.7
• 

  0.21 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 19