The amount of Cereals that contain 4 mg of Vitamin B5 (Pantothenic acid) (31 - 40)

• 

  0.32 mg

  (per 50 g edible portion)

  Barley (splited grain, raw)
  × 12.5
• 

  0.06 mg

  (per 10 g edible portion)

  Rye (flour)
  × 66.7
• 

  0.76 mg

  (per 120 g edible portion)

  Okinawa noodles (wet form, raw)
  × 5.3
• 

  0.57 mg

  (per 90 g edible portion)

  Bread type rolls
  × 7
• 

  0.09 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 44.4
• 

  0.14 mg

  (per 23 g edible portion)

  Chio tzu pastry
  × 28.6
• 

  0.19 mg

  (per 31 g edible portion)

  Soft rolls
  × 21.1
• 

  0.29 mg

  (per 47 g edible portion)

  Foxtail millet (glutinous cake)
  × 13.8
• 

  0.03 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, kanze-fu)
  × 133
• 

  0.09 mg

  (per 15 g edible portion)

  Corn (corn meal)
  × 44.4