The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (2141 - 2150)

• 

  0.01 mg

  (per 5 g edible portion)

  Wakame (cut and dried)
  × 180
• 

  0.02 mg

  (per 20 g edible portion)

  Tsukudani
  × 90
• 

  0.1 mg

  (per 85 g edible portion)

  Blueberry (raw)
  × 18
• 

  0.09 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 20
• 

  0.04 mg

  (per 40 g edible portion)

  Mume, Japanese apricot (umeboshi, salted pickles)
  × 45
• 

  0.15 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 12
• 

  1.3 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.4
• 

  0.07 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 25.7
• 

  0.02 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 90
• 

  0.29 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 6.2