Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (81st - 100th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, raw)
  
  1.2 mg
• Atlantic capelin (semi-dried, baked)
  
  1.19 mg
• Lamprey (raw)
  
  1.18 mg
• Japanese pilchard (raw)
  
  1.17 mg
• Sakura shrimp (dried)
  
  1.16 mg
• Atka mackerel (raw)
  
  1.16 mg
• Spanish mackerel (raw)
  
  1.16 mg
• Japanese eel (shirayaki)
  
  1.16 mg
• Japanese sand lance (niboshi)
  
  1.15 mg
• Abalone (shiokara)
  
  1.13 mg
• Pacific herring (ovary, dried)
  
  1.13 mg
• Gizzard shad (raw)
  
  1.13 mg
• Spanish mackerel (baked)
  
  1.12 mg
• Tiger prawn (cultured, raw)
  
  1.11 mg
• Japanese dace (raw)
  
  1.11 mg
• Cockle (foot, raw)
  
  1.1 mg
• Firefly squid (raw)
  
  1.09 mg
• Japanese pilchard (boiled)
  
  1.09 mg
• Brownstriped mackerel scad (kusaya)
  
  1.09 mg
• Tilapia (raw)
  
  1.08 mg