Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (181st - 200th) (per 100 g edible portion)

• Char (cultured, raw)
  
  0.68 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.68 mg
• Japanese sand lance (ameni)
  
  0.67 mg
• Ayu sweetfish (wild, raw)
  
  0.67 mg
• Scallop (raw)
  
  0.66 mg
• Striped mullet (raw)
  
  0.66 mg
• Loach (raw)
  
  0.66 mg
• Pink salmon (canned in brine)
  
  0.66 mg
• Brown sole (raw)
  
  0.66 mg
• King crab (raw)
  
  0.65 mg
• Shrimp, Processed product (tsukudani)
  
  0.65 mg
• Firefly squid (tsukudani)
  
  0.64 mg
• Firefly squid (boiled)
  
  0.64 mg
• Keen's gaper (siphon, raw)
  
  0.64 mg
• Scallop (boiled)
  
  0.64 mg
• Red sea bream (wild, raw)
  
  0.64 mg
• Horse mackerel (boiled)
  
  0.64 mg
• Japanese common squid (boiled)
  
  0.63 mg
• Mussel (raw)
  
  0.63 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.63 mg