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110 Fish Highest in Pantothenic acid (B5)

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