Foods Low in Vitamin B5 (Pantothenic acid) (921st - 940th) (per 100 g edible portion)

• Yard bean (immature pods, raw)
  
  0.43 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.43 mg
• Ha-ninjin (leaves, raw)
  
  0.43 mg
• Chinese cabbage (kim chee)
  
  0.43 mg
• Raspberry (raw)
  
  0.43 mg
• Tile fish (raw)
  
  0.43 mg
• Skipjack, Processed product (shiokara)
  
  0.43 mg
• Japanese whiting (raw)
  
  0.43 mg
• Walleye pollack (sukimidara)
  
  0.43 mg
• Loach (boiled)
  
  0.43 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  0.43 mg
• Rice hopper (tsukudani)
  
  0.43 mg
• Natural cheese (cheddar)
  
  0.43 mg
• Ice milk
  
  0.43 mg
• Croissants
  
  0.44 mg
• Precooked Chinese noodles (dried by frying)
  
  0.44 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.44 mg
• Pea (oil-roasted and salted)
  
  0.44 mg
• Pumpkin, Western (fruit, frozen)
  
  0.44 mg
• Swiss chard (leaves, boiled)
  
  0.44 mg