The amount of Foods that contain 4 mg of Vitamin B5 (Pantothenic acid) (911 - 920)

• 

  0.11 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 36.4
• 

  0.02 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 200
• 

  0.33 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 12.1
• 

  0.33 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 12.1
• 

  0.45 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 8.9
• 

  0.25 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 16
• 

  0.07 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 57.1
• 

  0.01 mg

  (per 3 g edible portion)

  Brazil nut (oil-roasted and salted)
  × 400
• 

  0.46 mg

  (per 200 g edible portion)

  Okinawa noodles (wet form, boiled)
  × 8.7
• 

  0.04 mg

  (per 16 g edible portion)

  Thousand Island dressing
  × 100