Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (181st - 200th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  0.61 mg
• Skipjack (caught in autumn, raw)
  
  0.61 mg
• Oriental shrimp (raw)
  
  0.61 mg
• Squid, Processed product (shiokara)
  
  0.61 mg
• Opossum shrimp (shiokara)
  
  0.61 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.62 mg
• Black sea bream (raw)
  
  0.62 mg
• Japanese pilchard, Canned product (in brine)
  
  0.63 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.63 mg
• Mussel (raw)
  
  0.63 mg
• Japanese common squid (boiled)
  
  0.63 mg
• Horse mackerel (boiled)
  
  0.64 mg
• Red sea bream (wild, raw)
  
  0.64 mg
• Scallop (boiled)
  
  0.64 mg
• Keen's gaper (siphon, raw)
  
  0.64 mg
• Firefly squid (boiled)
  
  0.64 mg
• Firefly squid (tsukudani)
  
  0.64 mg
• Shrimp, Processed product (tsukudani)
  
  0.65 mg
• King crab (raw)
  
  0.65 mg
• Brown sole (raw)
  
  0.66 mg