Foods Low in Vitamin B5 (Pantothenic acid) (1101st - 1120th) (per 100 g edible portion)

• Asparagus (shoots, boiled)
  
  0.54 mg
• Green pea (boiled)
  
  0.54 mg
• Mizukakena (salted pickles)
  
  0.54 mg
• Japanese sculpin (raw)
  
  0.54 mg
• Snow crab (boiled)
  
  0.54 mg
• Japanese common squid (raw)
  
  0.54 mg
• Cracker (soda)
  
  0.54 mg
• Nan
  
  0.55 mg
• Chinese noodles (wet form, raw)
  
  0.55 mg
• Asatsuki (leaves, boiled)
  
  0.55 mg
• Garlic (bulb, raw)
  
  0.55 mg
• Mizukakena (leaves, raw)
  
  0.55 mg
• Mugwort (leaves, raw)
  
  0.55 mg
• Rocket salad (leaves, raw)
  
  0.55 mg
• Papaya (unripe, raw)
  
  0.55 mg
• Green laver (dried)
  
  0.55 mg
• Ray (raw)
  
  0.55 mg
• Mackerel (canned products, in brine)
  
  0.55 mg
• Pacific saury (canned product, with seasoning)
  
  0.55 mg
• Pacific saury (canned product, kabayaki)
  
  0.55 mg