Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (121st - 140th) (per 100 g edible portion)

• Big-eye sardine (maruboshi)
  
  0.92 mg
• Mackerel (baked)
  
  0.91 mg
• Chum salmon (mefun)
  
  0.91 mg
• Anglerfish (liver, raw)
  
  0.89 mg
• Striped jack (cultured, raw)
  
  0.88 mg
• Blue sprat (raw)
  
  0.87 mg
• Mackerel (boiled)
  
  0.86 mg
• Common Japanese conger (raw)
  
  0.86 mg
• Barracouta (raw)
  
  0.85 mg
• Pacific saury (hirakiboshi)
  
  0.84 mg
• Bastard halibut (cultured, raw)
  
  0.83 mg
• Gurnard (raw)
  
  0.82 mg
• Bastard halibut (wild, raw)
  
  0.82 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.82 mg
• Catfish (raw)
  
  0.81 mg
• Pacific saury (raw)
  
  0.81 mg
• Japanese pilchard, Canned product (in oil)
  
  0.81 mg
• Horse mackerel (hirakiboshi, raw)
  
  0.81 mg
• Japanese sculpin (tsukudani)
  
  0.8 mg
• Hen clam (raw)
  
  0.79 mg