Foods High in Vitamin B5 (Pantothenic acid) (1541st - 1560th) (per 100 g edible portion)

• European pear (raw)
  
  0.09 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  0.09 mg
• Ta cai (leaves, boiled)
  
  0.09 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.09 mg
• Rice vermicelli (raw)
  
  0.09 mg
• Fruit vinegar (wine vinegar)
  
  0.08 mg
• Rice vinegar
  
  0.08 mg
• Beer (pale)
  
  0.08 mg
• Pie (pie pastry)
  
  0.08 mg
• Hina-arare (kanto style)
  
  0.08 mg
• Unsalted butter
  
  0.08 mg
• Whipping cream (milk and vegetable fat)
  
  0.08 mg
• Swine (gelatin)
  
  0.08 mg
• Fish paste product (kanifumi-kamaboko)
  
  0.08 mg
• Tosaka-nori (red, salted, desalted)
  
  0.08 mg
• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  0.08 mg
• Strawberry (jam, heavily sweetened)
  
  0.08 mg
• Eggplant Pickle (karashi-zuke)
  
  0.08 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.08 mg
• Udo (stem, leached in water)
  
  0.08 mg