Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (341st - 360th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  1.44 mg
• Chum salmon (aramaki raw)
  
  1.45 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  1.46 mg
• Japanese pilchard (shioiwashi)
  
  1.46 mg
• Carp (cultured, raw)
  
  1.48 mg
• Masu trout (cultured, raw)
  
  1.48 mg
• Sockeye salmon (baked)
  
  1.49 mg
• Sockeye salmon (smoked)
  
  1.5 mg
• Carp (cultured, boiled)
  
  1.51 mg
• Mackerel (saba-bushi)
  
  1.55 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1.56 mg
• Japanese abalone (raw)
  
  1.57 mg
• Squid, Processed product (surume)
  
  1.57 mg
• Pink salmon (baked)
  
  1.6 mg
• Rainbow trout (cultured in freshwater, raw)
  
  1.63 mg
• Coho salmon (cultured, baked)
  
  1.65 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1.67 mg
• Ayu sweetfish (cultured, baked)
  
  1.67 mg
• Chum salmon (baked)
  
  1.67 mg
• Mezashi (baked)
  
  1.71 mg