The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (111 - 120)

• 

  0.04 mg

  (per 6 g edible portion)

  Loach (raw)
  × 100
• 

  1.19 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 3.4
• 

  1.78 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 2.2
• 

  3.41 mg

  (per 1750 g edible portion)

  King crab (raw)
  × 1.2
• 

  0.03 mg

  (per 4 g edible portion)

  Firefly squid (boiled)
  × 133
• 

  0.77 mg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 5.2
• 

  0.47 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 8.5
• 

  4.19 mg

  (per 1310 g edible portion)

  Red sea bream (wild, raw)
  × 1
• 

  0.32 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 12.5
• 

  0.79 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 5.1