The amount of Cereals that contain 4 mg of Vitamin B5 (Pantothenic acid) (51 - 60)

• 

  0.44 mg

  (per 90 g edible portion)

  Dried Okinawa noodles (dry form, raw)
  × 9.1
• 

  0.06 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 66.7
• 

  0.33 mg

  (per 70 g edible portion)

  White table bread
  × 12.1
• 

  0.07 mg

  (per 15 g edible portion)

  Premixed flour (for tenpura)
  × 57.1
• 

  0.07 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 57.1
• 

  0.02 mg

  (per 5 g edible portion)

  Corn (popcorn, oil-popped and salted)
  × 200
• 

  0.33 mg

  (per 72 g edible portion)

  Rye bread
  × 12.1
• 

  0.14 mg

  (per 30 g edible portion)

  Barley (pressed grain, raw)
  × 28.6
• 

  0.81 mg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 4.9
• 

  0.86 mg

  (per 190 g edible portion)

  French bread
  × 4.7