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

• Job's tears (milled grain, raw)
  
  0.16 mg
• Dried Okinawa noodles (dry form, boiled)
  
  0.18 mg
• Domyojiko
  
  0.22 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.22 mg
• Corn (cornflakes)
  
  0.22 mg
• Okinawa noodles (wet form, boiled)
  
  0.23 mg
• Dried Chinese noodles (dry form, boiled)
  
  0.24 mg
• Somen and Hiyamugi (dry form, boiled)
  
  0.25 mg
• Chinese noodles (wet form, boiled)
  
  0.25 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.25 mg
• Fu, Gluten products (steamed tubular type)
  
  0.25 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  0.25 mg
• Rice, Cooked upland rice (well-milled rice)
  
  0.25 mg
• Barley, Noodles (dry form, boiled)
  
  0.26 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.26 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.26 mg
• Steamed Chinese noodles
  
  0.27 mg
• Onigiri
  
  0.27 mg
• Barley, Roasted flour
  
  0.28 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.28 mg