Foods High in Vitamin B5 (Pantothenic acid) (781st - 800th) (per 100 g edible portion)

• Chinese chive (leaves, raw)
  
  0.5 mg
• Kyona (leaves, raw)
  
  0.5 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.5 mg
• Pumpkin, Japan (fruit, raw)
  
  0.5 mg
• Macadamia nut (roasted and salted)
  
  0.5 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.5 mg
• Yatsugashira (corm, raw)
  
  0.5 mg
• Shao mai pastry
  
  0.5 mg
• Natural cheese (camambert)
  
  0.49 mg
• Yogurt (whole milk, unsweetened)
  
  0.49 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.49 mg
• Cattle, Offal (rumen, boiled)
  
  0.49 mg
• Crimson sea bream (raw)
  
  0.49 mg
• Blue shark (raw)
  
  0.49 mg
• Hijiki (boiled and dried)
  
  0.49 mg
• East Indian lotus root (rhizome, boiled)
  
  0.49 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.49 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.49 mg
• Yatsugashira (corm, boiled)
  
  0.49 mg
• Dried Okinawa noodles (dry form, raw)
  
  0.49 mg