The amount of Cereals that contain 4 mg of Vitamin B5 (Pantothenic acid) (21 - 30)

• 

  0.57 mg

  (per 73 g edible portion)

  Dried Chinese noodles (dry form, raw)
  × 7
• 

  0.12 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, first grade)
  × 33.3
• 

  0.07 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 57.1
• 

  1.26 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 3.2
• 

  0.07 mg

  (per 10 g edible portion)

  Joshin powder
  × 57.1
• 

  0.13 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (well-milled rice, raw)
  × 30.8
• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 40
• 

  0.98 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 4.1
• 

  0.13 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 30.8
• 

  0.64 mg

  (per 100 g edible portion)

  Barley, Noodles (dry form, raw)
  × 6.3