Vitamin B5 (Pantothenic acid) Content of Cereals
(21 - 30)
0.57 mg
(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
0.12 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0.07 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
1.26 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
0.07 mg
(per 10 g edible portion)
Joshin powder
0.13 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
0.1 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.98 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.13 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0.64 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
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