The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1921 - 1930)

• 

  0.03 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 60
• 

  0.18 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 10
• 

  0.3 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 6
• 

  3.6 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.5
• 

  0.04 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 45
• 

  0.01 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 180
• 

  0.4 mg

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 4.5
• 

  0.36 mg

  (per 180 g edible portion)

  Soybean, Tofu (yushi-dofu)
  × 5
• 

  0.28 mg

  (per 150 g edible portion)

  Mentsuyu (triple strength)
  × 6.4
• 

  0.28 mg

  (per 150 g edible portion)

  Shaoxing giu
  × 6.4