The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (121 - 130)

• 

  0.07 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 57.1
• 

  1.18 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 3.4
• 

  1.26 mg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 3.2
• 

  0.18 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 22.2
• 

  7.14 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.6
• 

  0.61 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 6.6
• 

  0.28 mg

  (per 55 g edible portion)

  Giant tiger shrimp (cultured, raw)
  × 14.3
• 

  0.12 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 33.3
• 

  2.36 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 1.7
• 

  1.22 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 3.3