The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (51 - 60)

• 

  0.89 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 4.5
• 

  0.06 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 66.7
• 

  1.04 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 3.8
• 

  0.12 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 33.3
• 

  1.36 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 2.9
• 

  0.73 mg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 5.5
• 

  0.73 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 5.5
• 

  1.33 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 3
• 

  7.19 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 0.6
• 

  0.11 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 36.4