Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (261st - 280th) (per 100 g edible portion)

• Common Japanese conger (raw)
  
  0.86 mg
• Mackerel (boiled)
  
  0.86 mg
• Blue sprat (raw)
  
  0.87 mg
• Striped jack (cultured, raw)
  
  0.88 mg
• Anglerfish (liver, raw)
  
  0.89 mg
• Chum salmon (mefun)
  
  0.91 mg
• Mackerel (baked)
  
  0.91 mg
• Big-eye sardine (maruboshi)
  
  0.92 mg
• Atlantic mackerel (baked)
  
  0.93 mg
• Japanese seaperch (raw)
  
  0.93 mg
• Japanese icefish (raw)
  
  0.94 mg
• Chum salmon (shiozake)
  
  0.95 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.97 mg
• Masu salmon (raw)
  
  0.97 mg
• Yellowtail (young, cultured, raw)
  
  0.97 mg
• Fat greenling (raw)
  
  0.98 mg
• Japanese pilchard (maruboshi)
  
  1 mg
• Pacific saury (baked)
  
  1 mg
• Yellowtail (mature, raw)
  
  1.01 mg
• Pale chub (raw)
  
  1.02 mg