Foods Low in Vitamin B5 (Pantothenic acid) (641st - 660th) (per 100 g edible portion)

• Steamed Chinese noodles
  
  0.27 mg
• Onigiri
  
  0.27 mg
• Cowpea (whole, dried, boiled)
  
  0.27 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.27 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.27 mg
• Carrot, regular (root without skin, boiled)
  
  0.27 mg
• Carrot, regular (juice, canned)
  
  0.27 mg
• Ne-mitsuba (leaves, boiled)
  
  0.27 mg
• Kaki, Japanese persimmon (astringency removed, raw)
  
  0.27 mg
• Hyuganatsu (juice sacs, raw)
  
  0.27 mg
• Enaga-oni-konbu (dried)
  
  0.27 mg
• Spear squid (raw)
  
  0.27 mg
• Swine, Offal (large intestine, boiled)
  
  0.27 mg
• Milk beverage (coffee flavored)
  
  0.27 mg
• Kushi-dango (adzuki bean paste)
  
  0.27 mg
• Wheat flour cracker (isobe-senbei)
  
  0.27 mg
• Mustard (prepared mustard)
  
  0.27 mg
• Barley, Roasted flour
  
  0.28 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.28 mg
• Soybean, Budo-mame
  
  0.28 mg