Vitamin B5 (Pantothenic acid) Content of Foods
(Initial A) (51 - 60)
0.16 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.18 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.36 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.02 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.51 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0.45 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.48 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.43 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
2.7 mg
(per 234 g edible portion)
Avocado (raw)
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