Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (201st - 220th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in brine)
  
  0.63 mg
• Black sea bream (raw)
  
  0.62 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.62 mg
• Opossum shrimp (shiokara)
  
  0.61 mg
• Squid, Processed product (shiokara)
  
  0.61 mg
• Oriental shrimp (raw)
  
  0.61 mg
• Skipjack (caught in autumn, raw)
  
  0.61 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0.61 mg
• Giant tiger shrimp (cultured, raw)
  
  0.59 mg
• Whelk (raw)
  
  0.59 mg
• Oyster (cultured, raw)
  
  0.59 mg
• Young bluefin tuna (raw)
  
  0.59 mg
• Mackerel, Processed product (shiosaba)
  
  0.59 mg
• Atlantic horse mackerel (baked)
  
  0.59 mg
• Atlantic horse mackerel (raw)
  
  0.59 mg
• Skipjack, Processed product (namari)
  
  0.58 mg
• Common shield-clam (raw)
  
  0.57 mg
• Hard clam (baked)
  
  0.57 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.57 mg
• Butterfish (raw)
  
  0.57 mg