Vitamin B5 (Pantothenic acid) Content of Cereals
(51 - 60)
0.44 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
0.06 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.33 mg
(per 70 g edible portion)
White table bread
0.07 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
0.07 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0.02 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
0.33 mg
(per 72 g edible portion)
Rye bread
0.14 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
0.81 mg
(per 180 g edible portion)
Udon (dry form, raw)
0.86 mg
(per 190 g edible portion)
French bread
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