The amount of Eggs that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (21 - 26)

• 

  0.64 mg

  (per 68 g edible portion)

  Pidan
  × 2.7
• 

  0.83 mg

  (per 120 g edible portion)

  Hen's egg (tamago-dofu)
  × 2
• 

  0.04 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 42.5
• 

  0.07 mg

  (per 37 g edible portion)

  Hen's egg (white, boiled)
  × 24.3
• 

  0.06 mg

  (per 36 g edible portion)

  Hen's egg (white, raw)
  × 28.3
• 

  0.03 mg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 56.7