Foods Low in Vitamin B5 (Pantothenic acid) (1081st - 1100th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  0.52 mg
• Pond snail (raw)
  
  0.52 mg
• Cuttlefish (raw)
  
  0.52 mg
• Fish paste product (datemaki)
  
  0.52 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.52 mg
• Wasp (maggot, canned with seasoning)
  
  0.52 mg
• Milk containing recombined milk (high fat)
  
  0.52 mg
• Milk containing recombined milk (low fat)
  
  0.52 mg
• Wheat flour (soft flour, first grade)
  
  0.53 mg
• Edamame (raw)
  
  0.53 mg
• Japanese angelica-tree (spears, raw)
  
  0.53 mg
• Swiss chard (leaves, raw)
  
  0.53 mg
• Apricot (dried)
  
  0.53 mg
• Pitaya (raw)
  
  0.53 mg
• Pacific cod (baked)
  
  0.53 mg
• Japanese quail's egg (boiled and canned in brine)
  
  0.53 mg
• Raw milk (holstein)
  
  0.53 mg
• Pizza crust
  
  0.54 mg
• Bread crumbs (dry form)
  
  0.54 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.54 mg