The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1701 - 1710)

• 

  4.55 mg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.4
• 

  0.05 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 36
• 

  0.14 mg

  (per 100 g edible portion)

  Sole (raw)
  × 12.9
• 

  0.39 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, reconstituted fruit juice)
  × 4.6
• 

  0.4 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 4.5
• 

  0.19 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 9.5
• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 9
• 

  0.04 mg

  (per 15 g edible portion)

  Broad bean (oil-roasted and salted)
  × 45
• 

  0.39 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 4.6
• 

  0.72 mg

  (per 275 g edible portion)

  Barley, Noodle (dry form, boiled)
  × 2.5