Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (201st - 220th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  0.66 mg
• Loach (raw)
  
  0.66 mg
• Striped mullet (raw)
  
  0.66 mg
• Scallop (raw)
  
  0.66 mg
• Ayu sweetfish (wild, raw)
  
  0.67 mg
• Japanese sand lance (ameni)
  
  0.67 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.68 mg
• Char (cultured, raw)
  
  0.68 mg
• Pacific cod (milt)
  
  0.68 mg
• Crucian carp (raw)
  
  0.69 mg
• Horse mackerel (raw)
  
  0.7 mg
• Skipjack (caught in spring, raw)
  
  0.7 mg
• Skipjack, Processed product (namari-bushi)
  
  0.7 mg
• Japanese common squid (baked)
  
  0.7 mg
• Ocellated octopus (raw)
  
  0.7 mg
• Dried flounder
  
  0.71 mg
• Mackerel, Processed product (shimesaba)
  
  0.71 mg
• Japanese surfsmelt (raw)
  
  0.71 mg
• Crucian carp (boiled)
  
  0.71 mg
• Abalone (steamed and dried)
  
  0.71 mg