The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (41 - 50)

• 

  1.21 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 3.3
• 

  0.32 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 12.5
• 

  0.73 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 5.5
• 

  0.43 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 9.3
• 

  0.8 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 5
• 

  0.21 mg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 19
• 

  0.49 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, raw)
  × 8.2
• 

  0.63 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 6.3
• 

  0.43 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 9.3
• 

  0.43 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 9.3