Vitamin B5 (Pantothenic acid) Content of Cereals
(11 - 20)
0.19 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
1.15 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
1.42 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.74 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
0.2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
0.14 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
0.14 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.13 mg
(per 15 g edible portion)
Rye (whole flour)
0.17 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
0.04 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
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