The amount of Foods that contain 4 mg of Vitamin B5 (Pantothenic acid) (1141 - 1150)

• 

  0.01 mg

  (per 20 g edible portion)

  Mume, Japanese apricot (ume-zuke, pickles, seasoned)
  × 400
• 

  0.17 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 23.5
• 

  0.21 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 19
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 100
• 

  0.01 mg

  (per 19 g edible portion)

  Soybean, Tofu (kori-dofu)
  × 400
• 

  0.01 mg

  (per 20 g edible portion)

  Kidney bean (koshi-an)
  × 400
• 

  0.01 mg

  (per 21 g edible portion)

  Adzuki bean, An, Bean paste (koshi-an)
  × 400
• 

  0.11 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruels (half-milled rice)
  × 36.4
• 

  0.06 mg

  (per 100 g edible portion)

  Katsuo-bushi extract
  × 66.7
• 

  0.01 mg

  (per 15 g edible portion)

  Fruit vinegar (cider vinegar)
  × 400