Fishes and Shellfishes High in Vitamin B5 (Pantothenic acid) (141st - 160th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  0.79 mg
• Yellowfin goby (tsukudani)
  
  0.79 mg
• Common Japanese conger (steamed)
  
  0.79 mg
• Horse mackerel (baked)
  
  0.79 mg
• Opossum shrimp (tsukudani)
  
  0.78 mg
• Blue crab (raw)
  
  0.78 mg
• Pond smelt (tsukudani)
  
  0.77 mg
• Japanese argentine (raw)
  
  0.77 mg
• Three-line grunt (raw)
  
  0.77 mg
• Japanese sand lance (raw)
  
  0.77 mg
• Mackerel (raw)
  
  0.76 mg
• Japanese sand lance (tsukudani)
  
  0.76 mg
• Brownstriped mackerel scad (baked)
  
  0.76 mg
• Adductor muscle (niboshi)
  
  0.75 mg
• Brown sole (baked)
  
  0.75 mg
• Horse mackerel (hirakiboshi, baked)
  
  0.75 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.74 mg
• Japanese pilchard, Canned product (kabayaki)
  
  0.74 mg
• Brownstriped mackerel scad (raw)
  
  0.74 mg
• Willow shiner (raw)
  
  0.73 mg