The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (101 - 110)

• 

  0.85 mg

  (per 200 g edible portion)

  Dried flounder
  × 4.7
• 

  0.35 mg

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 11.4
• 

  0.77 mg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 5.2
• 

  1.47 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 2.7
• 

  0.41 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 9.8
• 

  0.17 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 23.5
• 

  0.54 mg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 7.4
• 

  0.07 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 57.1
• 

  0.33 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 12.1
• 

  0.66 mg

  (per 100 g edible portion)

  Scallop (raw)
  × 6.1