Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(41 - 50)
1.21 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0.32 mg
(per 30 g edible portion)
Mezashi (raw)
0.73 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.43 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.8 mg
(per 65 g edible portion)
Sockeye salmon (raw)
0.21 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
0.49 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0.63 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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