Confectioneries Low in Vitamin B5 (Pantothenic acid) (81st - 100th) (per 100 g edible portion)

• Danish pastry
  
  0.56 mg
• Butter cake
  
  0.56 mg
• Doughnut (yeast-leavened)
  
  0.57 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  0.58 mg
• Caramel
  
  0.58 mg
• Rice cracker (age-senbei)
  
  0.61 mg
• Biscuit (hard)
  
  0.63 mg
• Doughnut (cake type)
  
  0.65 mg
• Kasutera
  
  0.66 mg
• Short cake
  
  0.66 mg
• Custard pudding
  
  0.67 mg
• Rice cracker (amakara-senbei)
  
  0.69 mg
• Wheat flour cracker (kawara-senbei)
  
  0.7 mg
• Karinto (sugar)
  
  0.73 mg
• Hot cake
  
  0.73 mg
• Boro (soba-boro)
  
  0.74 mg
• Bavarian cream
  
  0.76 mg
• Sponge cake
  
  0.81 mg
• Karinto (brown sugar)
  
  0.84 mg
• Custard cream bun
  
  0.87 mg