Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (261st - 280th) (per 100 g edible portion)

• Conger pike (raw)
  
  0.46 mg
• Black-tipped fusilier (raw)
  
  0.46 mg
• Croaker (raw)
  
  0.46 mg
• Tile fish (baked)
  
  0.46 mg
• Hard clam (boiled)
  
  0.45 mg
• Croaker (baked)
  
  0.45 mg
• Girella (raw)
  
  0.44 mg
• Southern blue whiting (raw)
  
  0.44 mg
• Pacific cod (raw)
  
  0.44 mg
• Halfbeak (raw)
  
  0.44 mg
• Loach (boiled)
  
  0.43 mg
• Walleye pollack (sukimidara)
  
  0.43 mg
• Japanese whiting (raw)
  
  0.43 mg
• Skipjack, Processed product (shiokara)
  
  0.43 mg
• Tile fish (raw)
  
  0.43 mg
• Hoki (raw)
  
  0.42 mg
• Yellowfin goby (raw)
  
  0.42 mg
• Flying fish (raw)
  
  0.42 mg
• Kingklip (raw)
  
  0.42 mg
• Skipjack, Processed product (kakuni)
  
  0.42 mg