Fishes and Shellfishes Low in Vitamin B5 (Pantothenic acid) (161st - 180th) (per 100 g edible portion)

• Snow crab (boiled)
  
  0.54 mg
• Japanese common squid (raw)
  
  0.54 mg
• Ray (raw)
  
  0.55 mg
• Mackerel (canned products, in brine)
  
  0.55 mg
• Pacific saury (canned product, with seasoning)
  
  0.55 mg
• Pacific saury (canned product, kabayaki)
  
  0.55 mg
• Hairtail (raw)
  
  0.56 mg
• Oyster (canned in oil, smoked)
  
  0.56 mg
• Butterfish (raw)
  
  0.57 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.57 mg
• Hard clam (baked)
  
  0.57 mg
• Common shield-clam (raw)
  
  0.57 mg
• Skipjack, Processed product (namari)
  
  0.58 mg
• Atlantic horse mackerel (raw)
  
  0.59 mg
• Atlantic horse mackerel (baked)
  
  0.59 mg
• Mackerel, Processed product (shiosaba)
  
  0.59 mg
• Young bluefin tuna (raw)
  
  0.59 mg
• Oyster (cultured, raw)
  
  0.59 mg
• Whelk (raw)
  
  0.59 mg
• Giant tiger shrimp (cultured, raw)
  
  0.59 mg