Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• Shishamo smelt (semi-dried, baked)
  
  1.93 mg
• Abalone (raw)
  
  1.9 mg
• Japanese anchovy (niboshi)
  
  1.81 mg
• Chum salmon (aramaki baked)
  
  1.8 mg
• Chinook salmon (baked)
  
  1.77 mg
• Mirinboshi (anchovy)
  
  1.77 mg
• Pacific herring (smoked)
  
  1.74 mg
• Atlantic salmon (cultured, raw)
  
  1.73 mg
• Mezashi (baked)
  
  1.71 mg
• Chum salmon (baked)
  
  1.67 mg
• Ayu sweetfish (cultured, baked)
  
  1.67 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1.67 mg
• Coho salmon (cultured, baked)
  
  1.65 mg
• Rainbow trout (cultured in freshwater, raw)
  
  1.63 mg
• Pink salmon (baked)
  
  1.6 mg
• Squid, Processed product (surume)
  
  1.57 mg
• Japanese abalone (raw)
  
  1.57 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1.56 mg
• Mackerel (saba-bushi)
  
  1.55 mg
• Carp (cultured, boiled)
  
  1.51 mg