The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1481 - 1490)

• 

  0.09 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 20
• 

  0.2 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 9
• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 4.5
• 

  0.05 mg

  (per 15 g edible portion)

  Mung bean (whole, dried, boiled)
  × 36
• 

  0.2 mg

  (per 60 g edible portion)

  Yuba (wet type)
  × 9
• 

  0.43 mg

  (per 130 g edible portion)

  Kushi-dango (soy sauce)
  × 4.2
• 

  0.02 mg

  (per 5 g edible portion)

  Shio-konbu
  × 90
• 

  0.07 mg

  (per 68 g edible portion)

  Mangosteen (raw)
  × 25.7
• 

  0.16 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 11.3
• 

  0.14 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 12.9