Cereals High in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Barley (splited grain, raw)
  
  0.64 mg
• Rye (flour)
  
  0.63 mg
• Okinawa noodles (wet form, raw)
  
  0.63 mg
• Bread type rolls
  
  0.63 mg
• Wheat flour (soft flour, second grade)
  
  0.62 mg
• Chio tzu pastry
  
  0.61 mg
• Wheat gluten (powdered type)
  
  0.61 mg
• Soft rolls
  
  0.61 mg
• Foxtail millet (glutinous cake)
  
  0.61 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.58 mg
• Corn (corn meal)
  
  0.57 mg
• Corn (whole grain, raw)
  
  0.57 mg
• Rice cake
  
  0.57 mg
• Quick-cooking rice, raw
  
  0.57 mg
• Chinese noodles (wet form, raw)
  
  0.55 mg
• Nan
  
  0.55 mg
• Bread crumbs (dry form)
  
  0.54 mg
• Pizza crust
  
  0.54 mg
• Wheat flour (soft flour, first grade)
  
  0.53 mg
• Chinese style instant cup noodles (dried by frying)
  
  0.52 mg