Foods Low in Vitamin B5 (Pantothenic acid) (501st - 520th) (per 100 g edible portion)

• Turnip (root, without skin, boiled)
  
  0.21 mg
• Shandong cai (salted pickles)
  
  0.21 mg
• Ginger (rhizome, raw)
  
  0.21 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.21 mg
• Wax gourd (fruit, raw)
  
  0.21 mg
• Turfed stone leek (leaves, raw)
  
  0.21 mg
• Satsuma mandarin (segments, early ripening type, raw)
  
  0.21 mg
• Chinese bayberry (raw)
  
  0.21 mg
• Apple (straight fruit juice)
  
  0.21 mg
• Ma-konbu (dried)
  
  0.21 mg
• Anglerfish (raw)
  
  0.21 mg
• Angry rockfish (raw)
  
  0.21 mg
• Topshell (canned with seasoning)
  
  0.21 mg
• Northern shrimp (raw)
  
  0.21 mg
• Fish paste product (fish ham)
  
  0.21 mg
• Aniri-namayatsuhashi
  
  0.21 mg
• Kashiwa-mochi
  
  0.21 mg
• Kusa-mochi
  
  0.21 mg
• Worcester sauce (thick type)
  
  0.21 mg
• Domyojiko
  
  0.22 mg