Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Northern shrimp (raw)
  
  0.21 mg
• Fish paste product (fish ham)
  
  0.21 mg
• Alfonsino (raw)
  
  0.23 mg
• Yellowfin goby (kanroni)
  
  0.23 mg
• Purple puffer (raw)
  
  0.23 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  0.23 mg
• Abalone (canned in brine)
  
  0.23 mg
• Pacific Ocean perch (raw)
  
  0.24 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.24 mg
• Dried shark fin
  
  0.24 mg
• Crucian carp (kanroni)
  
  0.24 mg
• Japanese scallop (cultured, raw)
  
  0.24 mg
• Turban shell (raw)
  
  0.24 mg
• Common octopus (raw)
  
  0.24 mg
• Japanese bluefish (boiled)
  
  0.25 mg
• Sole (raw)
  
  0.26 mg
• Pacific cod (salted fillet)
  
  0.26 mg
• Goldstriped amberjack (raw)
  
  0.26 mg
• Oyster (cultured, boiled)
  
  0.26 mg
• King crab (canned in brine)
  
  0.26 mg