The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1621 - 1630)

• 

  0.03 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 60
• 

  0.46 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 3.9
• 

  0.03 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 60
• 

  0.58 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 3.1
• 

  0.12 mg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, boiled)
  × 15
• 

  0.14 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 12.9
• 

  0.02 mg

  (per 6 g edible portion)

  Mustard (grain mustard)
  × 90
• 

  0.04 mg

  (per 15 g edible portion)

  Mayonnaise (whole egg type)
  × 45
• 

  0.01 mg

  (per 5 g edible portion)

  Consomme, cube
  × 180
• 

  0.05 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (shiro-shoyu)
  × 36