The amount of Cereals that contain 1.7 mg of Vitamin B5 (Pantothenic acid)
(21 - 30)
0.19 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
×
8.9
1.15 mg
(per 100 g edible portion)
Dried buckwheat noodle (dry form, raw)
×
1.5
1.42 mg
(per 130 g edible portion)
Buckwheat noodle (wet form, raw)
×
1.2
0.74 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
×
2.3
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
×
8.5
0.14 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
×
12.1
0.14 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
×
12.1
0.13 mg
(per 15 g edible portion)
Rye (whole flour)
×
13.1
0.17 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
×
10
0.04 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
×
42.5
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