The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (31 - 40)

• 

  3.78 mg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 1.1
• 

  1.05 mg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 3.8
• 

  1.3 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 3.1
• 

  0.1 mg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 40
• 

  0.91 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 4.4
• 

  0.54 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 7.4
• 

  0.21 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 19
• 

  12.48 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.3
• 

  2.45 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 1.6
• 

  13.41 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.3