The amount of Eggs that contain 1.8 mg of Vitamin B5 (Pantothenic acid)

• 

  0.78 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 2.3
• 

  0.69 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 2.6
• 

  0.33 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 5.5
• 

  0.95 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 1.9
• 

  0.62 mg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 2.9
• 

  0.78 mg

  (per 63 g edible portion)

  Hen's egg (whole, raw)
  × 2.3
• 

  0.68 mg

  (per 50 g edible portion)

  Hen's egg (whole, boiled)
  × 2.6
• 

  0.72 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 2.5
• 

  0.69 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 2.6
• 

  0.11 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 16.4