Foods Low in Vitamin B5 (Pantothenic acid) (961st - 980th) (per 100 g edible portion)

• Oleaster (raw)
  
  0.45 mg
• Tangelo (juice sacs, raw)
  
  0.45 mg
• Croaker (baked)
  
  0.45 mg
• Hard clam (boiled)
  
  0.45 mg
• Goat (meat, lean, raw)
  
  0.45 mg
• Mishima-mame
  
  0.45 mg
• Cracker (oil-sprayed)
  
  0.45 mg
• Biscuit (soft)
  
  0.45 mg
• Barley (pressed grain, raw)
  
  0.46 mg
• Rye bread
  
  0.46 mg
• Corn (popcorn, oil-popped and salted)
  
  0.46 mg
• Adzuki bean (whole, dried, boiled)
  
  0.46 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.46 mg
• Broad bean (immature beans, raw)
  
  0.46 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.46 mg
• Chayote (fruit, raw)
  
  0.46 mg
• Alfalfa sprout (raw)
  
  0.46 mg
• Tengusa (agar-agar)
  
  0.46 mg
• Wakame, Dried product (dried)
  
  0.46 mg
• Tile fish (baked)
  
  0.46 mg