Foods Low in Vitamin B5 (Pantothenic acid) (281st - 300th) (per 100 g edible portion)

• Fruit vinegar (wine vinegar)
  
  0.08 mg
• Rice vermicelli (raw)
  
  0.09 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  0.09 mg
• Ta cai (leaves, boiled)
  
  0.09 mg
• Satsuma mandarin (canned in light syrup, solids)
  
  0.09 mg
• European pear (raw)
  
  0.09 mg
• Apple (raw)
  
  0.09 mg
• Kizami-konbu
  
  0.09 mg
• Tuna, Canned product (flaked light meat in oil)
  
  0.09 mg
• Cream (milk and vegetable fat)
  
  0.09 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.09 mg
• Rakugan (morokoshi-rakugan)
  
  0.09 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.1 mg
• Soybean, Tofu (soft-tofu)
  
  0.1 mg
• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.1 mg
• Bamboo shoot (canned in water)
  
  0.1 mg
• Japanese silverleaf (petiole, raw)
  
  0.1 mg
• Rhubarb (petiole, raw)
  
  0.1 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg