Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (1st - 20th) (per 100 g edible portion)

• Pacific herring (ovary, salted, desalted)
  
  0 mg
• Pond smelt (ameni)
  
  0 mg
• Short-necked clam, Canned product (in brine)
  
  0 mg
• Short-necked clam, Canned product (with seasoning)
  
  0 mg
• Apple snail (canned in brine)
  
  0 mg
• Adductor muscle (canned in brine)
  
  0 mg
• Snow crab (canned in brine)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (mushi-kamaboko)
  
  0 mg
• Fish paste product (yakinuki-kamaboko)
  
  0.04 mg
• Fish paste product (yaki-chikuwa)
  
  0.04 mg
• Fish paste product (naruto)
  
  0.04 mg
• Fish paste product (satsuma-age)
  
  0.04 mg
• Fish paste product (kobumaki-kamaboko)
  
  0.05 mg
• Fish paste product (sumaki-kamaboko)
  
  0.06 mg
• Fish paste product (fish sausage)
  
  0.06 mg
• Sea squirt (shiokara)
  
  0.07 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.08 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0.09 mg
• Fish paste product (hanpen)
  
  0.1 mg