Foods Low in Vitamin B5 (Pantothenic acid) (541st - 560th) (per 100 g edible portion)

• Kirizansho
  
  0.22 mg
• Thousand Island dressing
  
  0.22 mg
• Okinawa noodles (wet form, boiled)
  
  0.23 mg
• Brazil nut (oil-roasted and salted)
  
  0.23 mg
• Osaka-shirona (salted pickles)
  
  0.23 mg
• Turnip (root, without skin, raw)
  
  0.23 mg
• Edible burdock (root, raw)
  
  0.23 mg
• Komatsuna (leaves, boiled)
  
  0.23 mg
• Garland chrysanthemum (leaves, raw)
  
  0.23 mg
• Japanese angelica-tree (spears, boiled)
  
  0.23 mg
• Mung bean sprout (raw)
  
  0.23 mg
• Cos lettuce (leaves, raw)
  
  0.23 mg
• Atemoya (raw)
  
  0.23 mg
• Fig (raw)
  
  0.23 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  0.23 mg
• Satsuma mandarin (juice sacs, normal ripening type, raw)
  
  0.23 mg
• Valencia (fruit juices, reconstituted fruit juice)
  
  0.23 mg
• Grapefruit (fruit juices, straight fruit juice)
  
  0.23 mg
• Sudachi (peel, raw)
  
  0.23 mg
• Hyuganatsu (segments and albedo, raw)
  
  0.23 mg