Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (301st - 320th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  1.16 mg
• Spanish mackerel (raw)
  
  1.16 mg
• Atka mackerel (raw)
  
  1.16 mg
• Sakura shrimp (dried)
  
  1.16 mg
• Japanese pilchard (raw)
  
  1.17 mg
• Lamprey (raw)
  
  1.18 mg
• Atlantic capelin (semi-dried, baked)
  
  1.19 mg
• Atlantic capelin (semi-dried, raw)
  
  1.2 mg
• Japanese pilchard (namaboshi)
  
  1.21 mg
• Chum salmon (boiled)
  
  1.21 mg
• Ayu sweetfish (cultured, raw)
  
  1.22 mg
• Sea urchin (neri-uni)
  
  1.22 mg
• Sockeye salmon (raw)
  
  1.23 mg
• Pacific herring (migaki-nishin)
  
  1.24 mg
• Big-eye sardine (raw)
  
  1.25 mg
• Striped marlin (raw)
  
  1.25 mg
• Mezashi (raw)
  
  1.27 mg
• Chum salmon (raw)
  
  1.27 mg
• Red sea bream (cultured, baked)
  
  1.27 mg
• Masu salmon (baked)
  
  1.28 mg