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109 Fish Highest in Pantothenic acid (B5)

Ranked by a serving size.
5mg Pantothenic acid (B5) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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

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