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108 Fish Highest in Pantothenic acid (B5)

Ranked by a serving size.

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5mg Pantothenic acid (B5) = 100% DV
  1. Wild Atlantic Salmon (cooked)
    3.3mg (65% DV) in 6oz fillet
  2. Farmed Atlantic Salmon
    2.5mg (50% DV) in 6oz fillet
  3. Abalone (cooked)
    2.4mg (49% DV) in 3 oz
  4. Bluefin Tuna (cooked)
    2.3mg (47% DV) in 6oz fillet
  5. Cooked Sockeye Salmon
    2.2mg (43% DV) in 6oz fillet
  6. Cooked Coho Salmon (farmed)
    2.2mg (43% DV) in 6oz fillet
  7. Cooked Grouper
    1.8mg (35% DV) in 1 fillet
  8. Atlantic Mackerel (cooked)
    1.7mg (34% DV) in 6oz fillet
  9. Cooked Pacific Herring
    1.7mg (33% DV) in 1 fillet
  10. Cooked Trout
    1.5mg (30% DV) in 1 fillet
  11. Cooked Northern Pike
    1.5mg (30% DV) in 6oz fillet
  12. Cooked Snapper
    1.5mg (30% DV) in 1 fillet
  13. Lobster (cooked)
    1.4mg (28% DV) in 3 oz
  14. Wild Atlantic Salmon (raw)
    1.4mg (28% DV) in 3 oz
  15. Cooked Rainbow Trout
    1.4mg (28% DV) in 1 fillet
  16. Fish Trout Mixed Species Cooked Dry Heat
    1.4mg (28% DV) in 1 fillet
  17. Cooked Coho Salmon (wild)
    1.4mg (28% DV) in 6oz fillet
  18. Cooked Mahimahi
    1.4mg (28% DV) in 1 fillet
  19. Canned Blue Crab
    1.3mg (27% DV) in 1 cup
  20. Rainbow Trout (raw)
    1.3mg (26% DV) in 1 fillet
  21. Farmed Atlantic Salmon (raw)
    1.3mg (26% DV) in 3 oz
  22. Cooked Tilefish
    1.3mg (26% DV) in 1/2 fillet
  23. Cooked Catfish
    1.3mg (26% DV) in 1 fillet
  24. Cooked Clams
    1.3mg (26% DV) in 20 small
  25. Striped Bass (raw)
    1.2mg (24% DV) in 1 fillet
  26. Blue Crab
    1.2mg (24% DV) in 1 cup, flaked and pieces
  27. Cooked Tilapia
    1.1mg (23% DV) in 6oz fillet
  28. Cooked Striped Bass
    1.1mg (21% DV) in 1 fillet
  29. Cooked Walleye Pike
    1.1mg (21% DV) in 1 fillet
  30. Atlantic Herring
    1.1mg (21% DV) in 1 fillet
  31. Cooked Yellowtail
    1mg (20% DV) in 1/2 fillet
  32. Raw Coho Salmon
    1mg (19% DV) in 3 oz
  33. Atlantic Mackerel (raw)
    1mg (19% DV) in 1 fillet
  34. Canned Sardines
    1mg (19% DV) in 1 cup, drained
  35. Bluefin Tuna (raw)
    0.9mg (18% DV) in 3 oz
  36. Cooked Sea Bass
    0.9mg (18% DV) in 1 fillet
  37. Pink Salmon (raw)
    0.9mg (18% DV) in 3 oz
  38. Smoked Sturgeon
    0.9mg (17% DV) in 3 oz
  39. Cooked King Mackerel
    0.8mg (16% DV) in 3 oz
  40. Cooked Blue Mussels
    0.8mg (16% DV) in 3 oz
  41. Cooked Pompano
    0.8mg (15% DV) in 1 fillet
  42. Cooked Cuttlefish
    0.8mg (15% DV) in 3 oz
  43. Octopus (cooked)
    0.8mg (15% DV) in 3 oz
  44. Cooked Pacific Oysters
    0.8mg (15% DV) in 3 oz
  45. Cooked Haddock
    0.7mg (15% DV) in 1 fillet
  46. Cooked Sturgeon
    0.7mg (15% DV) in 3 oz
  47. Cooked Lingcod
    0.7mg (15% DV) in 3 oz
  48. Cooked Sablefish
    0.7mg (15% DV) in 3 oz
  49. Cooked Whitefish
    0.7mg (15% DV) in 3 oz
  50. Cooked Smelt
    0.6mg (13% DV) in 3 oz
  51. Fresh Water Bass (raw)
    0.6mg (12% DV) in 1 fillet
  52. Dungeness Crab (raw)
    0.6mg (11% DV) in 1 crab
  53. Cooked Yellowfin Tuna
    0.6mg (11% DV) in 6oz fillet
  54. Raw Tilapia
    0.6mg (11% DV) in 1 fillet
  55. Fish Caviar Black And Red Granular
    0.6mg (11% DV) in 1 tbsp
  56. Cooked Turbot
    0.6mg (11% DV) in 3 oz
  57. Anchovies (raw)
    0.5mg (11% DV) in 3 oz
  58. Alaskan King Crab
    0.5mg (11% DV) in 1 leg
  59. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    0.5mg (11% DV) in 1 fillet
  60. Yellowtail (raw)
    0.5mg (10% DV) in 3 oz
  61. Crayfish
    0.5mg (10% DV) in 3 oz
  62. Canned Eastern Oysters
    0.5mg (10% DV) in 1 can (12 oz), oysters and liquid
  63. Canned Salmon
    0.5mg (9% DV) in 3 oz
  64. Cooked Eel
    0.4mg (9% DV) in 1 fillet
  65. Cooked Shrimp
    0.4mg (9% DV) in 3 oz
  66. Cooked Crayfish
    0.4mg (9% DV) in 3 oz
  67. Fried Calamari
    0.4mg (9% DV) in 3 oz
  68. Cooked Skipjack
    0.4mg (8% DV) in 3 oz
  69. Skipjack Tuna (raw)
    0.4mg (7% DV) in 3 oz
  70. Cooked Halibut
    0.4mg (7% DV) in 3 oz
  71. Cooked Swordfish
    0.4mg (7% DV) in 3 oz
  72. Cooked Pollock
    0.4mg (7% DV) in 3 oz
  73. Cooked Dungeness Crab
    0.3mg (7% DV) in 3 oz
  74. Queen Crab (cooked)
    0.3mg (7% DV) in 3 oz
  75. Cooked Spiny Lobster
    0.3mg (7% DV) in 3 oz
  76. Whelk (cooked)
    0.3mg (7% DV) in 3 oz
  77. Fish Roe (cooked)
    0.3mg (7% DV) in 1 oz
  78. Cooked Pacific Cod
    0.3mg (7% DV) in 1 fillet
  79. Cooked Atlantic Cod
    0.3mg (6% DV) in 1 fillet
  80. Canned White Tuna (oil Packed)
    0.3mg (6% DV) in 3 oz
  81. Scallops
    0.3mg (6% DV) in 3 oz
  82. Blue Crab Cakes
    0.3mg (6% DV) in 1 cake
  83. Queen Crab (raw)
    0.3mg (6% DV) in 3 oz
  84. Cooked Eastern Oysters (wild)
    0.3mg (6% DV) in 3 oz
  85. Cooked Alaska Pollock
    0.3mg (5% DV) in 1 fillet
  86. Raw Pacific Oysters
    0.3mg (5% DV) in 1 medium
  87. Smoked Salmon
    0.2mg (5% DV) in 1 oz, boneless
  88. Canned Clams
    0.2mg (4% DV) in 3 oz
  89. Raw Whiting
    0.2mg (4% DV) in 1 fillet
  90. Cooked Wild Eastern Oysters
    0.2mg (4% DV) in 6 medium
  91. Canned Anchovies
    0.2mg (4% DV) in 5 anchovies
  92. Cooked Whiting
    0.2mg (4% DV) in 1 fillet
  93. Canned Shrimp
    0.2mg (4% DV) in 1 cup
  94. Kippered Herring
    0.2mg (4% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  95. Cooked Eastern Oysters (farmed)
    0.2mg (3% DV) in 3 oz
  96. Cooked Atlantic Perch
    0.2mg (3% DV) in 1 fillet
  97. Canned Atlantic Cod
    0.1mg (3% DV) in 3 oz
  98. Squid (raw)
    0.1mg (3% DV) in 1 oz, boneless
  99. Smoked Whitefash
    0.1mg (3% DV) in 1 cup, cooked
  100. Fish Roe
    0.1mg (3% DV) in 1 tbsp
  101. Raw Eastern Oysters
    0.1mg (3% DV) in 3 oz
  102. Clams (raw)
    0.1mg (3% DV) in 3 oz
  103. Canned White Tuna (water Packed)
    0.1mg (2% DV) in 3 oz
  104. Yellowfin Tuna (raw)
    0.1mg (2% DV) in 1 oz, boneless
  105. Raw Scallops
    0.1mg (1% DV) in 1 unit 2 large or 5 small
  106. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
  107. Cooked Orange Roughy
    0mg (1% DV) in 3 oz
  108. Pickled Herring
    0mg in 1 oz, boneless

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.