Foods Low in Vitamin B5 (Pantothenic acid) (781st - 800th) (per 100 g edible portion)

• Soy protein (structured type)
  
  0.34 mg
• Yuba (wet type)
  
  0.34 mg
• Mung bean (whole, dried, boiled)
  
  0.34 mg
• Cucumber, Pickle (salted pickles)
  
  0.34 mg
• Qin cai (stems and leaves, boiled)
  
  0.34 mg
• Sweet corn, Canned product (cream style)
  
  0.34 mg
• Bai cai (leaves, raw)
  
  0.34 mg
• Black gram sprout (raw)
  
  0.34 mg
• Hard clam (tsukudani)
  
  0.34 mg
• Cattle, Offal (abomasum, boiled)
  
  0.34 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  0.35 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.35 mg
• Rice bean (whole, dried, raw)
  
  0.35 mg
• Chickpea (whole, oil-roasted and salted)
  
  0.35 mg
• Red cabbage (head, raw)
  
  0.35 mg
• Qin cai (stems and leaves, raw)
  
  0.35 mg
• Zha cai (pickles)
  
  0.35 mg
• Sweet pepper (fruit, raw)
  
  0.35 mg
• Sugukina (leaves, raw)
  
  0.35 mg
• Hyacinth bean (immature pods, raw)
  
  0.35 mg