Foods High in Vitamin B5 (Pantothenic acid) (1041st - 1060th) (per 100 g edible portion)

• Sweet corn, Canned product (cream style)
  
  0.34 mg
• Qin cai (stems and leaves, boiled)
  
  0.34 mg
• Cucumber, Pickle (salted pickles)
  
  0.34 mg
• Mung bean (whole, dried, boiled)
  
  0.34 mg
• Yuba (wet type)
  
  0.34 mg
• Soy protein (structured type)
  
  0.34 mg
• Wheat flour cracker (maki-senbei)
  
  0.33 mg
• Manju (to-manju)
  
  0.33 mg
• Kushi-dango (soy sauce)
  
  0.33 mg
• Sea squirt (raw)
  
  0.33 mg
• Shio-konbu
  
  0.33 mg
• Mangosteen (raw)
  
  0.33 mg
• Strawberry (raw)
  
  0.33 mg
• Esharotto (bulb, raw)
  
  0.33 mg
• Ne-mitsuba (leaves, raw)
  
  0.33 mg
• Tomapi (fruit, raw)
  
  0.33 mg
• Kintoki (root without skin, raw)
  
  0.33 mg
• Kintoki (root with skin, boiled)
  
  0.33 mg
• Eggplant (fruit, raw)
  
  0.33 mg
• Tsumamina (leaves, raw)
  
  0.33 mg