Foods Low in Vitamin B5 (Pantothenic acid) (1021st - 1040th) (per 100 g edible portion)

• Natural cheese (cottage)
  
  0.48 mg
• Cornet with chocolate cream
  
  0.48 mg
• Sable, shortbread
  
  0.48 mg
• Wheat flour snack, extruded
  
  0.48 mg
• Shoyu, Soy sauce (koikuchi-shoyu)
  
  0.48 mg
• Sakekasu
  
  0.48 mg
• Dried Okinawa noodles (dry form, raw)
  
  0.49 mg
• Yatsugashira (corm, boiled)
  
  0.49 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.49 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.49 mg
• East Indian lotus root (rhizome, boiled)
  
  0.49 mg
• Hijiki (boiled and dried)
  
  0.49 mg
• Blue shark (raw)
  
  0.49 mg
• Crimson sea bream (raw)
  
  0.49 mg
• Cattle, Offal (rumen, boiled)
  
  0.49 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.49 mg
• Yogurt (whole milk, unsweetened)
  
  0.49 mg
• Natural cheese (camambert)
  
  0.49 mg
• Shao mai pastry
  
  0.5 mg
• Yatsugashira (corm, raw)
  
  0.5 mg