Vitamin B5 (Pantothenic acid) Content of Foods
(1071 - 1080)
0.01 mg
(per 5 g edible portion)
Wakame (cut and dried)
0.02 mg
(per 20 g edible portion)
Tsukudani
0.1 mg
(per 85 g edible portion)
Blueberry (raw)
0.09 mg
(per 240 g edible portion)
Sour orange (juice, fresh)
0.04 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.15 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
1.3 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.07 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.02 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.29 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
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