Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (241st - 260th) (per 100 g edible portion)

• Japanese argentine (raw)
  
  0.77 mg
• Pond smelt (tsukudani)
  
  0.77 mg
• Blue crab (raw)
  
  0.78 mg
• Opossum shrimp (tsukudani)
  
  0.78 mg
• Horse mackerel (baked)
  
  0.79 mg
• Common Japanese conger (steamed)
  
  0.79 mg
• Yellowfin goby (tsukudani)
  
  0.79 mg
• Atka mackerel (salted)
  
  0.79 mg
• Hen clam (raw)
  
  0.79 mg
• Japanese sculpin (tsukudani)
  
  0.8 mg
• Horse mackerel (hirakiboshi, raw)
  
  0.81 mg
• Japanese pilchard, Canned product (in oil)
  
  0.81 mg
• Pacific saury (raw)
  
  0.81 mg
• Catfish (raw)
  
  0.81 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.82 mg
• Bastard halibut (wild, raw)
  
  0.82 mg
• Gurnard (raw)
  
  0.82 mg
• Bastard halibut (cultured, raw)
  
  0.83 mg
• Pacific saury (hirakiboshi)
  
  0.84 mg
• Barracouta (raw)
  
  0.85 mg