Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(51 - 60)
0.89 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.06 mg
(per 5 g edible portion)
Sakura shrimp (dried)
1.04 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0.12 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
1.36 mg
(per 120 g edible portion)
Abalone (shiokara)
0.73 mg
(per 130 g edible portion)
Gizzard shad (raw)
0.73 mg
(per 65 g edible portion)
Spanish mackerel (baked)
1.33 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
7.19 mg
(per 960 g edible portion)
Pink salmon (salted)
0.11 mg
(per 18 g edible portion)
Japanese anchovy (raw)
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