The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  1.03 mg

  (per 120 g edible portion)

  Abalone (raw)
  × 3.9
• 

  0.18 mg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 22.2
• 

  1.89 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 2.1
• 

  3.29 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 1.2
• 

  0.62 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 6.5
• 

  0.36 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 11.1
• 

  0.6 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 6.7
• 

  1.5 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 2.7
• 

  1.32 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 3
• 

  15.36 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.3