The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid)
(2001 - 2010)
0.02 mg
(per 12 g edible portion)
Grape (raisins)
×
90
0.26 mg
(per 150 g edible portion)
Pineapple (fruit juices, reconstituted fruit juice)
×
6.9
0.46 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
×
3.9
0.05 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
×
36
0.04 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
45
0.36 mg
(per 220 g edible portion)
Tomato (fruit, raw)
×
5
0.23 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
×
7.8
0.1 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
×
18
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
×
90
0.13 mg
(per 75 g edible portion)
Soybean, Nama-age
×
13.8
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