Foods Low in Vitamin B5 (Pantothenic acid) (421st - 440th) (per 100 g edible portion)

• Shandong cai (leaves, raw)
  
  0.17 mg
• Qing gin cai (leaves, raw)
  
  0.17 mg
• Tomato (fruit, raw)
  
  0.17 mg
• Cherry tomato (fruit, raw)
  
  0.17 mg
• Nozawana (leaves, raw)
  
  0.17 mg
• Nozawana (pickles, seasoned)
  
  0.17 mg
• Leek (bulb and leaves, raw)
  
  0.17 mg
• Pineapple (fruit juices, reconstituted fruit juice)
  
  0.17 mg
• Grape (raisins)
  
  0.17 mg
• Filefish (raw)
  
  0.17 mg
• Squid, Processed product (seasoned and smoked)
  
  0.17 mg
• Squid, Processed product (kiriika-ameni)
  
  0.17 mg
• Common octopus (boiled)
  
  0.17 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.17 mg
• Natural cheese (edam)
  
  0.17 mg
• Casein
  
  0.17 mg
• Uguisu-mochi
  
  0.17 mg
• Dried Okinawa noodles (dry form, boiled)
  
  0.18 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.18 mg
• Scarlet runner bean (whole, dried, boiled)
  
  0.18 mg