The amount of Cereals that contain 4 mg of Vitamin B5 (Pantothenic acid) (81 - 90)

• 

  0.42 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (brown rice)
  × 9.5
• 

  0.02 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 200
• 

  0.27 mg

  (per 100 g edible portion)

  Onigiri
  × 14.8
• 

  0.41 mg

  (per 150 g edible portion)

  Steamed Chinese noodles
  × 9.8
• 

  0.39 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 10.3
• 

  0.72 mg

  (per 275 g edible portion)

  Barley, Noodles (dry form, boiled)
  × 5.6
• 

  0.38 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice)
  × 10.5
• 

  0.24 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 16.7
• 

  0.5 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 8
• 

  0.5 mg

  (per 200 g edible portion)

  Chinese noodles (wet form, boiled)
  × 8