The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (21 - 30)

• 

  0.71 mg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 5.6
• 

  1.4 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 2.9
• 

  0.98 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 4.1
• 

  0.82 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 4.9
• 

  0.92 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 4.3
• 

  1.74 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 2.3
• 

  1.42 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 2.8
• 

  8.19 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.5
• 

  2.48 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 1.6
• 

  2.86 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 1.4