Vitamin B5 (Pantothenic acid) Content of Fishes and Shellfishes
(Initial J)
0.18 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0.11 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.37 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.77 mg
(per 110 g edible portion)
Japanese common squid (baked)
0.79 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.77 mg
(per 190 g edible portion)
Japanese common squid (raw)
2.45 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.09 mg
(per 10 g edible portion)
Japanese icefish (raw)
1.42 mg
(per 152 g edible portion)
Japanese pilchard (baked)
1.33 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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