Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (121st - 140th) (per 100 g edible portion)

• Southern blue whiting (raw)
  
  0.44 mg
• Girella (raw)
  
  0.44 mg
• Croaker (baked)
  
  0.45 mg
• Hard clam (boiled)
  
  0.45 mg
• Tile fish (baked)
  
  0.46 mg
• Croaker (raw)
  
  0.46 mg
• Black-tipped fusilier (raw)
  
  0.46 mg
• Conger pike (raw)
  
  0.46 mg
• Pacific halibut (raw)
  
  0.47 mg
• Scorpion fish (raw)
  
  0.47 mg
• Barracuda (raw)
  
  0.47 mg
• Bluefin tuna (fatty meat, raw)
  
  0.47 mg
• Squid, Processed product (saki-ika)
  
  0.47 mg
• Silver warehou (raw)
  
  0.48 mg
• Yellowstriped butterfish (raw)
  
  0.48 mg
• Snow crab (raw)
  
  0.48 mg
• King crab (boiled)
  
  0.48 mg
• Blue shark (raw)
  
  0.49 mg
• Crimson sea bream (raw)
  
  0.49 mg
• Atlantic horse mackerel (boiled)
  
  0.5 mg