The amount of Eggs that contain 4 mg of Vitamin B5 (Pantothenic acid) (1 - 10)

• 

  0.78 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 5.1
• 

  0.69 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 5.8
• 

  0.33 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 12.1
• 

  0.95 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 4.2
• 

  0.62 mg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 6.5
• 

  0.78 mg

  (per 63 g edible portion)

  Hen's egg (whole, raw)
  × 5.1
• 

  0.68 mg

  (per 50 g edible portion)

  Hen's egg (whole, boiled)
  × 5.9
• 

  0.72 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 5.6
• 

  0.69 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 5.8
• 

  0.11 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 36.4