Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (361st - 380th) (per 100 g edible portion)

• Atlantic salmon (cultured, raw)
  
  1.73 mg
• Pacific herring (smoked)
  
  1.74 mg
• Mirinboshi (anchovy)
  
  1.77 mg
• Chinook salmon (baked)
  
  1.77 mg
• Chum salmon (aramaki baked)
  
  1.8 mg
• Japanese anchovy (niboshi)
  
  1.81 mg
• Abalone (raw)
  
  1.9 mg
• Shishamo smelt (semi-dried, baked)
  
  1.93 mg
• Shishamo smelt (semi-dried, raw)
  
  1.95 mg
• Sea cucumber (konowata)
  
  2.13 mg
• Atlantic salmon (cultured, baked)
  
  2.14 mg
• Walleye pollack (karashi-mentaiko)
  
  2.16 mg
• Japanese eel (cultured, raw)
  
  2.17 mg
• Chum salmon (ikura)
  
  2.36 mg
• Rainbow trout (cultured in sea, raw)
  
  2.36 mg
• Caviar (salted product)
  
  2.38 mg
• Chum salmon (sujiko)
  
  2.4 mg
• With ovary (raw)
  
  2.41 mg
• Carp (cultured, viscera, raw)
  
  2.53 mg
• With ovary (boiled)
  
  2.58 mg