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