Foods Low in Vitamin B5 (Pantothenic acid) (621st - 640th) (per 100 g edible portion)

• Rice, Cooked paddy rice (under-milled rice)
  
  0.26 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.26 mg
• Broad bean (oil-roasted and salted)
  
  0.26 mg
• Sugukina (root, raw)
  
  0.26 mg
• Celery (petiole, raw)
  
  0.26 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.26 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.26 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  0.26 mg
• Sole (raw)
  
  0.26 mg
• Pacific cod (salted fillet)
  
  0.26 mg
• Goldstriped amberjack (raw)
  
  0.26 mg
• Oyster (cultured, boiled)
  
  0.26 mg
• King crab (canned in brine)
  
  0.26 mg
• Crab, Processed product (ganzuke)
  
  0.26 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.26 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  0.26 mg
• Rice cracker (shio-senbei)
  
  0.26 mg
• Matsukaze
  
  0.26 mg
• Chicken, pork and vegetable extract
  
  0.26 mg
• Barley-koji miso
  
  0.26 mg