Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (101st - 120th) (per 100 g edible portion)

• Tiger prawn (cultured, boiled)
  
  1.07 mg
• Pink salmon (salted)
  
  1.07 mg
• Japanese anchovy (raw)
  
  1.07 mg
• Tiger prawn (cultured, baked)
  
  1.06 mg
• Pacific herring (raw)
  
  1.06 mg
• Marbled sole (raw)
  
  1.05 mg
• Ivory shell (raw)
  
  1.02 mg
• Bloody clam (raw)
  
  1.02 mg
• Pale chub (raw)
  
  1.02 mg
• Yellowtail (mature, raw)
  
  1.01 mg
• Pacific saury (baked)
  
  1 mg
• Japanese pilchard (maruboshi)
  
  1 mg
• Fat greenling (raw)
  
  0.98 mg
• Yellowtail (young, cultured, raw)
  
  0.97 mg
• Masu salmon (raw)
  
  0.97 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.97 mg
• Chum salmon (shiozake)
  
  0.95 mg
• Japanese icefish (raw)
  
  0.94 mg
• Japanese seaperch (raw)
  
  0.93 mg
• Atlantic mackerel (baked)
  
  0.93 mg