The amount of Cereals that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  0.19 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 21.1
• 

  1.15 mg

  (per 100 g edible portion)

  Dried buckwheat noodles (dry form, raw)
  × 3.5
• 

  1.42 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 2.8
• 

  0.74 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 5.4
• 

  0.2 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 20
• 

  0.14 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 28.6
• 

  0.14 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 28.6
• 

  0.13 mg

  (per 15 g edible portion)

  Rye (whole flour)
  × 30.8
• 

  0.17 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 23.5
• 

  0.04 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, ita-fu)
  × 100