The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1781 - 1790)

• 

  0.58 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 3.1
• 

  0.1 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 18
• 

  0.67 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 2.7
• 

  0.07 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 25.7
• 

  0.24 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 7.5
• 

  0.59 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 3.1
• 

  0.36 mg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 5
• 

  0.02 mg

  (per 9 g edible portion)

  Pea (uguisu-mame)
  × 90
• 

  0.37 mg

  (per 155 g edible portion)

  Dried Chinese noodle (dry form, boiled)
  × 4.9
• 

  0.04 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 45