Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (61st - 80th) (per 100 g edible portion)

• Sea urchin (tsubu-uni)
  
  1.32 mg
• Ayu sweetfish (uruka)
  
  1.31 mg
• Pink salmon (raw)
  
  1.3 mg
• Frigate mackerel (raw)
  
  1.29 mg
• Japanese eel (kabayaki)
  
  1.29 mg
• Firefly squid (seasoned and smoked)
  
  1.28 mg
• Pacific herring (hirakiboshi)
  
  1.28 mg
• Red sea bream (cultured, boiled)
  
  1.28 mg
• Masu salmon (baked)
  
  1.28 mg
• Red sea bream (cultured, baked)
  
  1.27 mg
• Chum salmon (raw)
  
  1.27 mg
• Mezashi (raw)
  
  1.27 mg
• Striped marlin (raw)
  
  1.25 mg
• Big-eye sardine (raw)
  
  1.25 mg
• Pacific herring (migaki-nishin)
  
  1.24 mg
• Sockeye salmon (raw)
  
  1.23 mg
• Sea urchin (neri-uni)
  
  1.22 mg
• Ayu sweetfish (cultured, raw)
  
  1.22 mg
• Chum salmon (boiled)
  
  1.21 mg
• Japanese pilchard (namaboshi)
  
  1.21 mg