Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (281st - 300th) (per 100 g edible portion)

• Bloody clam (raw)
  
  1.02 mg
• Ivory shell (raw)
  
  1.02 mg
• Marbled sole (raw)
  
  1.05 mg
• Pacific herring (raw)
  
  1.06 mg
• Tiger prawn (cultured, baked)
  
  1.06 mg
• Japanese anchovy (raw)
  
  1.07 mg
• Pink salmon (salted)
  
  1.07 mg
• Tiger prawn (cultured, boiled)
  
  1.07 mg
• Tilapia (raw)
  
  1.08 mg
• Brownstriped mackerel scad (kusaya)
  
  1.09 mg
• Japanese pilchard (boiled)
  
  1.09 mg
• Firefly squid (raw)
  
  1.09 mg
• Cockle (foot, raw)
  
  1.1 mg
• Japanese dace (raw)
  
  1.11 mg
• Tiger prawn (cultured, raw)
  
  1.11 mg
• Spanish mackerel (baked)
  
  1.12 mg
• Gizzard shad (raw)
  
  1.13 mg
• Pacific herring (ovary, dried)
  
  1.13 mg
• Abalone (shiokara)
  
  1.13 mg
• Japanese sand lance (niboshi)
  
  1.15 mg