Cereals High in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• Rice, Paddy rice grain (half-milled rice, raw)
  
  0.99 mg
• Proso millet (milled grain, raw)
  
  0.94 mg
• Wheat flour (hard flour, second grade)
  
  0.93 mg
• Rye (whole flour)
  
  0.87 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  0.83 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  0.83 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.79 mg
• Dried Chinese noodles (dry form, raw)
  
  0.78 mg
• Wheat flour (hard flour, first grade)
  
  0.77 mg
• Buckwheat flour (inner layer)
  
  0.72 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.7 mg
• Joshin powder
  
  0.67 mg
• Sorghum (milled grain, raw)
  
  0.66 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.66 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.66 mg
• Wheat flour (medium flour, second grade)
  
  0.66 mg
• Rice, Cooked upland rice (brown rice)
  
  0.65 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.65 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.65 mg
• Barley, Noodles (dry form, raw)
  
  0.64 mg