Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  1.5 mg
• Sockeye salmon (baked)
  
  1.49 mg
• Masu trout (cultured, raw)
  
  1.48 mg
• Carp (cultured, raw)
  
  1.48 mg
• Japanese pilchard (shioiwashi)
  
  1.46 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  1.46 mg
• Chum salmon (aramaki raw)
  
  1.45 mg
• Japanese pilchard (baked)
  
  1.44 mg
• Mirinboshi (japanese pilchard)
  
  1.41 mg
• Red sea bream (cultured, raw)
  
  1.39 mg
• Yellowtail (mature, baked)
  
  1.38 mg
• Chinook salmon (raw)
  
  1.38 mg
• Silver pomfret (raw)
  
  1.37 mg
• Pacific herring (ovary, raw)
  
  1.37 mg
• Pacific cod (dried split)
  
  1.37 mg
• Coho salmon (cultured, raw)
  
  1.37 mg
• Blue sprat (seasoned and dried)
  
  1.36 mg
• Pacific saury (mirinboshi)
  
  1.34 mg
• Ayu sweetfish (wild, baked)
  
  1.34 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1.33 mg