The amount of Foods that contain 1.8 mg of Vitamin B5 (Pantothenic acid) (1961 - 1970)

• 

  0.11 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 16.4
• 

  0.41 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 4.4
• 

  0.27 mg

  (per 150 g edible portion)

  Mentsuyu (straight)
  × 6.7
• 

  0.01 mg

  (per 4 g edible portion)

  Seasoning mix, granule
  × 180
• 

  0.03 mg

  (per 18 g edible portion)

  Worcester sauce (semi-thick type)
  × 60
• 

  0.07 mg

  (per 37 g edible portion)

  Hen's egg (white, boiled)
  × 25.7
• 

  0.06 mg

  (per 36 g edible portion)

  Hen's egg (white, raw)
  × 30
• 

  0.03 mg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 60
• 

  0.01 mg

  (per 5 g edible portion)

  Lemon (juice, fresh)
  × 180
• 

  0.35 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 5.1