Foods Low in Vitamin B5 (Pantothenic acid) (341st - 360th) (per 100 g edible portion)

• Qing gin cai (leaves, boiled)
  
  0.12 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  0.12 mg
• Sour orange (juice, fresh)
  
  0.12 mg
• Blueberry (raw)
  
  0.12 mg
• Tsukudani
  
  0.12 mg
• Wakame (cut and dried)
  
  0.12 mg
• Wakame Blanched and salted (desalted)
  
  0.12 mg
• Tuna, Canned product (flaked white meat in oil)
  
  0.12 mg
• Okoshi
  
  0.12 mg
• Shiogama
  
  0.12 mg
• Beer (stout)
  
  0.12 mg
• Udon (wet form, boiled)
  
  0.13 mg
• Maple syrup
  
  0.13 mg
• Yama-udo (stem, raw)
  
  0.13 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.13 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.13 mg
• Eggplant Pickle (koji-zuke)
  
  0.13 mg
• Eggplant Pickle (shiba-zuke)
  
  0.13 mg
• Nozawana (salted pickles)
  
  0.13 mg
• Spinach (leaves, boiled)
  
  0.13 mg