Foods Low in Vitamin B5 (Pantothenic acid) (581st - 600th) (per 100 g edible portion)

• Pacific Ocean perch (raw)
  
  0.24 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.24 mg
• Dried shark fin
  
  0.24 mg
• Crucian carp (kanroni)
  
  0.24 mg
• Japanese scallop (cultured, raw)
  
  0.24 mg
• Turban shell (raw)
  
  0.24 mg
• Common octopus (raw)
  
  0.24 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.24 mg
• Swine, Offal (small intestine, boiled)
  
  0.24 mg
• Raw milk (jersey)
  
  0.24 mg
• Manju (kuri-manju)
  
  0.24 mg
• Wafer
  
  0.24 mg
• Gyokuro (infusion)
  
  0.24 mg
• Doubanjiang
  
  0.24 mg
• Tomato sauce
  
  0.24 mg
• Somen and Hiyamugi (dry form, boiled)
  
  0.25 mg
• Chinese noodles (wet form, boiled)
  
  0.25 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.25 mg
• Fu, Gluten products (steamed tubular type)
  
  0.25 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  0.25 mg