Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (221st - 240th) (per 100 g edible portion)

• Oyster (canned in oil, smoked)
  
  0.56 mg
• Hairtail (raw)
  
  0.56 mg
• Pacific saury (canned product, kabayaki)
  
  0.55 mg
• Pacific saury (canned product, with seasoning)
  
  0.55 mg
• Mackerel (canned products, in brine)
  
  0.55 mg
• Ray (raw)
  
  0.55 mg
• Japanese common squid (raw)
  
  0.54 mg
• Snow crab (boiled)
  
  0.54 mg
• Japanese sculpin (raw)
  
  0.54 mg
• Pacific cod (baked)
  
  0.53 mg
• Fish paste product (datemaki)
  
  0.52 mg
• Cuttlefish (raw)
  
  0.52 mg
• Pond snail (raw)
  
  0.52 mg
• Mackerel (canned productswith seasoning)
  
  0.52 mg
• Amberjack (raw)
  
  0.52 mg
• Barracuda (baked)
  
  0.52 mg
• Sakura shrimp (niboshi)
  
  0.51 mg
• Pen shell (adductor muscle, raw)
  
  0.51 mg
• Pond smelt (raw)
  
  0.51 mg
• Devil stinger (raw)
  
  0.51 mg