The amount of Fishes and Shellfishes that contain 4 mg of Vitamin B5 (Pantothenic acid) (71 - 80)

• 

  1.55 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 2.6
• 

  0.09 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 44.4
• 

  0.04 mg

  (per 7 g edible portion)

  Blue sprat (raw)
  × 100
• 

  1.89 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 2.1
• 

  0.5 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 8
• 

  0.71 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 5.6
• 

  0.68 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 5.9
• 

  0.74 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 5.4
• 

  0.85 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 4.7
• 

  0.57 mg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 7