Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (101st - 120th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  0.4 mg
• Horsehair crab (boiled)
  
  0.4 mg
• Gizzard shad (amazu-zuke)
  
  0.41 mg
• Chum salmon (canned in brine)
  
  0.41 mg
• Bluefin tuna (lean meat, raw)
  
  0.41 mg
• Japanese spiny lobster (raw)
  
  0.41 mg
• Horsehair crab (raw)
  
  0.41 mg
• Japanese sculpin (boiled)
  
  0.42 mg
• Skipjack, Processed product (kakuni)
  
  0.42 mg
• Kingklip (raw)
  
  0.42 mg
• Flying fish (raw)
  
  0.42 mg
• Yellowfin goby (raw)
  
  0.42 mg
• Hoki (raw)
  
  0.42 mg
• Tile fish (raw)
  
  0.43 mg
• Skipjack, Processed product (shiokara)
  
  0.43 mg
• Japanese whiting (raw)
  
  0.43 mg
• Walleye pollack (sukimidara)
  
  0.43 mg
• Loach (boiled)
  
  0.43 mg
• Halfbeak (raw)
  
  0.44 mg
• Pacific cod (raw)
  
  0.44 mg