Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (321st - 340th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  1.28 mg
• Pacific herring (hirakiboshi)
  
  1.28 mg
• Firefly squid (seasoned and smoked)
  
  1.28 mg
• Japanese eel (kabayaki)
  
  1.29 mg
• Frigate mackerel (raw)
  
  1.29 mg
• Pink salmon (raw)
  
  1.3 mg
• Ayu sweetfish (uruka)
  
  1.31 mg
• Sea urchin (tsubu-uni)
  
  1.32 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1.33 mg
• Ayu sweetfish (wild, baked)
  
  1.34 mg
• Pacific saury (mirinboshi)
  
  1.34 mg
• Blue sprat (seasoned and dried)
  
  1.36 mg
• Coho salmon (cultured, raw)
  
  1.37 mg
• Pacific cod (dried split)
  
  1.37 mg
• Pacific herring (ovary, raw)
  
  1.37 mg
• Silver pomfret (raw)
  
  1.37 mg
• Chinook salmon (raw)
  
  1.38 mg
• Yellowtail (mature, baked)
  
  1.38 mg
• Red sea bream (cultured, raw)
  
  1.39 mg
• Mirinboshi (japanese pilchard)
  
  1.41 mg