The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (181 - 190)

• 

  0.34 mg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 11.8
• 

  0.48 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 8.3
• 

  0.87 mg

  (per 280 g edible portion)

  Albacore (raw)
  × 4.6
• 

  0.06 mg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 66.7
• 

  0.06 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 66.7
• 

  0.02 mg

  (per 47 g edible portion)

  Turban shell (baked)
  × 200
• 

  0.31 mg

  (per 140 g edible portion)

  Swordtip squid (raw)
  × 12.9
• 

  4.55 mg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.9
• 

  0.05 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 80
• 

  0.14 mg

  (per 100 g edible portion)

  Sole (raw)
  × 28.6