Cereals High in Vitamin B5 (Pantothenic acid) (61st - 80th) (per 100 g edible portion)

• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.52 mg
• Shao mai pastry
  
  0.5 mg
• Dried Okinawa noodles (dry form, raw)
  
  0.49 mg
• Premixed flour (for hot cake)
  
  0.48 mg
• Bread crumbs (semi-dry form)
  
  0.47 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.47 mg
• White table bread
  
  0.47 mg
• Premixed flour (for tenpura)
  
  0.47 mg
• Wheat flour (medium flour, first grade)
  
  0.47 mg
• Corn (popcorn, oil-popped and salted)
  
  0.46 mg
• Rye bread
  
  0.46 mg
• Barley (pressed grain, raw)
  
  0.46 mg
• Wheat gluten (paste type)
  
  0.45 mg
• Udon (dry form, raw)
  
  0.45 mg
• French bread
  
  0.45 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.44 mg
• Precooked Chinese noodles (dried by frying)
  
  0.44 mg
• Croissants
  
  0.44 mg
• Barley (under-milled pressed grain, raw)
  
  0.43 mg
• Rice-koji
  
  0.42 mg