Cereals Low in Vitamin B5 (Pantothenic acid) (81st - 100th) (per 100 g edible portion)
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Pizza crust
0.54 mg
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Bread crumbs (dry form)
0.54 mg
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Nan
0.55 mg
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Chinese noodles (wet form, raw)
0.55 mg
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Quick-cooking rice, raw
0.57 mg
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Rice cake
0.57 mg
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Corn (whole grain, raw)
0.57 mg
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Corn (corn meal)
0.57 mg
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Fu, Gluten products (baked type, kanze-fu)
0.58 mg
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Foxtail millet (glutinous cake)
0.61 mg
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Soft rolls
0.61 mg
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Wheat gluten (powdered type)
0.61 mg
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Chio tzu pastry
0.61 mg
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Wheat flour (soft flour, second grade)
0.62 mg
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Bread type rolls
0.63 mg
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Okinawa noodles (wet form, raw)
0.63 mg
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Rye (flour)
0.63 mg
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Barley (splited grain, raw)
0.64 mg
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Barley, Noodles (dry form, raw)
0.64 mg
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Macaroni and Spaghetti (dry form, raw)
0.65 mg