Foods High in Vitamin B5 (Pantothenic acid) (561st - 580th) (per 100 g edible portion)

• Domiao (stems and leaves, raw)
  
  0.7 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.7 mg
• Rice cracker (amakara-senbei)
  
  0.69 mg
• Hen's egg (tamago-dofu)
  
  0.69 mg
• Crucian carp (raw)
  
  0.69 mg
• Green pea (canned in brine)
  
  0.69 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.68 mg
• Swine, Sausage (lyoner)
  
  0.68 mg
• Pacific cod (milt)
  
  0.68 mg
• Char (cultured, raw)
  
  0.68 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.68 mg
• Custard pudding
  
  0.67 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.67 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  0.67 mg
• Japanese sand lance (ameni)
  
  0.67 mg
• Ayu sweetfish (wild, raw)
  
  0.67 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.67 mg
• Walnut (roasted)
  
  0.67 mg
• Japanese yam (tuberous root, raw)
  
  0.67 mg
• Joshin powder
  
  0.67 mg