Foods High in Vitamin B5 (Pantothenic acid) (1221st - 1240th) (per 100 g edible portion)

• Chinese cabbage (head, raw)
  
  0.25 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.25 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.25 mg
• Turnip (root, with skin, raw)
  
  0.25 mg
• Coconut (coconut powder)
  
  0.25 mg
• Rice, Cooked upland rice (well-milled rice)
  
  0.25 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  0.25 mg
• Fu, Gluten products (steamed tubular type)
  
  0.25 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.25 mg
• Chinese noodles (wet form, boiled)
  
  0.25 mg
• Somen and Hiyamugi (dry form, boiled)
  
  0.25 mg
• Tomato sauce
  
  0.24 mg
• Doubanjiang
  
  0.24 mg
• Gyokuro (infusion)
  
  0.24 mg
• Wafer
  
  0.24 mg
• Manju (kuri-manju)
  
  0.24 mg
• Raw milk (jersey)
  
  0.24 mg
• Swine, Offal (small intestine, boiled)
  
  0.24 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.24 mg
• Common octopus (raw)
  
  0.24 mg