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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 Trout
    1.5mg (30% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  11. Cooked Snapper
    1.5mg (30% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  12. Cooked Northern Pike
    1.5mg (30% DV) in 6oz 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. Lobster (Cooked)
    1.4mg (28% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  15. Wild Atlantic Salmon (Raw)
    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. Canned Blue Crab
    1.3mg (27% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  20. Rainbow Trout (Raw)
    1.3mg (26% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  21. Farmed Atlantic Salmon (Raw)
    1.3mg (26% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  22. Cooked Tilefish
    1.3mg (26% DV) in 1/2 Fillet
    Database: Standard Release (Common)(Source)
  23. Cooked Catfish
    1.3mg (26% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  24. Striped Bass (Raw)
    1.2mg (24% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  25. Blue Crab
    1.2mg (24% DV) in 1 Cup, Flaked And Pieces
    Database: Standard Release (Common)(Source)
  26. Cooked Tilapia
    1.1mg (23% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  27. Cooked Walleye Pike
    1.1mg (21% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  28. Cooked Striped Bass
    1.1mg (21% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  29. Atlantic Herring
    1.1mg (21% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  30. Cooked Yellowtail
    1mg (20% DV) in 1/2 Fillet
    Database: Standard Release (Common)(Source)
  31. Raw Coho Salmon
    1mg (19% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  32. Atlantic Mackerel (Raw)
    1mg (19% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  33. Canned Sardines
    1mg (19% DV) in 1 Cup, Drained
    Database: Standard Release (Common)(Source)
  34. Bluefin Tuna (Raw)
    0.9mg (18% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  35. Cooked Sea Bass
    0.9mg (18% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  36. Pink Salmon (Raw)
    0.9mg (18% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  37. Smoked Sturgeon
    0.9mg (17% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  38. Cooked King Mackerel
    0.8mg (16% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  39. Cooked Blue Mussels
    0.8mg (16% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  40. Cooked Pompano
    0.8mg (15% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  41. Cooked Cuttlefish
    0.8mg (15% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  42. Octopus (Cooked)
    0.8mg (15% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  43. Cooked Pacific Oysters
    0.8mg (15% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  44. Cooked Haddock
    0.7mg (15% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  45. Cooked Sturgeon
    0.7mg (15% DV) in 3 Oz
    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. Whitefish (Raw)
    0.6mg (13% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  50. Cooked Smelt
    0.6mg (13% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  51. Fresh Water Bass (Raw)
    0.6mg (12% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  52. Cooked Clams
    0.6mg (12% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  53. Dungeness Crab (Raw)
    0.6mg (11% DV) in 1 Crab
    Database: Standard Release (Common)(Source)
  54. Cooked Yellowfin Tuna
    0.6mg (11% DV) in 6oz fillet
    Database: Standard Release (Common)(Source)
  55. Raw Tilapia
    0.6mg (11% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  56. Cooked Turbot
    0.6mg (11% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  57. Anchovies (Raw)
    0.5mg (11% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  58. Alaskan King Crab
    0.5mg (11% DV) in 1 Leg
    Database: Standard Release (Common)(Source)
  59. Yellowtail (Raw)
    0.5mg (10% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  60. Crayfish
    0.5mg (10% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  61. Canned Eastern Oysters
    0.5mg (10% DV) in 1 Can (12 Oz), Oysters And Liquid
    Database: Standard Release (Common)(Source)
  62. Canned Pink Salmon (With Skin And Bones)
    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 Salmon
    0.5mg (9% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  65. Cooked Eel
    0.4mg (9% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  66. Cooked Shrimp
    0.4mg (9% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  67. Cooked Crayfish
    0.4mg (9% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  68. Fried Calamari
    0.4mg (9% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  69. Cooked Skipjack
    0.4mg (8% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  70. Skipjack Tuna (Raw)
    0.4mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  71. Cooked Swordfish
    0.4mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  72. Cooked Halibut
    0.4mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  73. Cooked Pollock
    0.4mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  74. Cooked Dungeness Crab
    0.3mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  75. Queen Crab (Cooked)
    0.3mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  76. Cooked Spiny Lobster
    0.3mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  77. Whelk (Cooked)
    0.3mg (7% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  78. Fish Roe (Cooked)
    0.3mg (7% DV) in 1 Oz
    Database: Standard Release (Common)(Source)
  79. Cooked Pacific Cod
    0.3mg (7% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  80. Cooked Atlantic Cod
    0.3mg (6% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  81. Canned White Tuna (Oil Packed)
    0.3mg (6% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  82. Scallops
    0.3mg (6% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  83. Blue Crab Cakes
    0.3mg (6% DV) in 1 Cake
    Database: Standard Release (Common)(Source)
  84. Queen Crab (Raw)
    0.3mg (6% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  85. Cooked Eastern Oysters (Wild)
    0.3mg (6% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  86. Flat Fish (Flounder Or Sole)
    0.3mg (6% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  87. Cooked Alaska Pollock
    0.3mg (5% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  88. Raw Pacific Oysters
    0.3mg (5% DV) in 1 Medium
    Database: Standard Release (Common)(Source)
  89. Smoked Salmon
    0.2mg (5% DV) in 1 Oz, Boneless
    Database: Standard Release (Common)(Source)
  90. Canned Clams
    0.2mg (4% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  91. Raw Whiting
    0.2mg (4% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  92. Cooked Wild Eastern Oysters
    0.2mg (4% DV) in 6 Medium
    Database: Standard Release (Common)(Source)
  93. Canned Anchovies
    0.2mg (4% DV) in 5 Anchovies
    Database: Standard Release (Common)(Source)
  94. Canned Shrimp
    0.2mg (4% DV) in 1 Cup
    Database: Standard Release (Common)(Source)
  95. Cooked Whiting
    0.2mg (4% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  96. 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)
  97. Cooked Eastern Oysters (Farmed)
    0.2mg (3% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  98. Cooked Atlantic Perch
    0.2mg (3% DV) in 1 Fillet
    Database: Standard Release (Common)(Source)
  99. Canned Atlantic Cod
    0.1mg (3% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  100. Squid (Raw)
    0.1mg (3% DV) in 1 Oz, Boneless
    Database: Standard Release (Common)(Source)
  101. Smoked Whitefish
    0.1mg (3% DV) in 1 Cup, Cooked
    Database: Standard Release (Common)(Source)
  102. Fish Roe
    0.1mg (3% DV) in 1 Tbsp
    Database: Standard Release (Common)(Source)
  103. Raw Eastern Oysters
    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. Canned White Tuna (Water Packed)
    0.1mg (2% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  106. Yellowfin Tuna (Raw)
    0.1mg (2% DV) in 1 Oz, Boneless
    Database: Standard Release (Common)(Source)
  107. Raw Scallops
    0.1mg (1% DV) in 1 Unit 2 Large Or 5 Small
    Database: Standard Release (Common)(Source)
  108. Smoked Haddock
    0mg (1% DV) in 1 Oz, Boneless
    Database: Standard Release (Common)(Source)
  109. Cooked Orange Roughy
    0mg (1% DV) in 3 Oz
    Database: Standard Release (Common)(Source)
  110. Pickled Herring
    0mg in 1 Oz, Boneless
    Database: Standard Release (Common)(Source)