Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(71 - 80)
1.55 mg
(per 170 g edible portion)
Mackerel (baked)
0.09 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
0.04 mg
(per 7 g edible portion)
Blue sprat (raw)
1.89 mg
(per 220 g edible portion)
Mackerel (boiled)
0.5 mg
(per 90 g edible portion)
Common Japanese conger (raw)
0.71 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
0.68 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0.74 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0.85 mg
(per 150 g edible portion)
Pacific saury (raw)
0.57 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
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