Foods Low in Vitamin B5 (Pantothenic acid) (1201st - 1220th) (per 100 g edible portion)

• Mussel (raw)
  
  0.63 mg
• Japanese common squid (boiled)
  
  0.63 mg
• Biscuit (hard)
  
  0.63 mg
• Barley (splited grain, raw)
  
  0.64 mg
• Barley, Noodles (dry form, raw)
  
  0.64 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.64 mg
• Horse mackerel (boiled)
  
  0.64 mg
• Red sea bream (wild, raw)
  
  0.64 mg
• Scallop (boiled)
  
  0.64 mg
• Keen's gaper (siphon, raw)
  
  0.64 mg
• Firefly squid (boiled)
  
  0.64 mg
• Firefly squid (tsukudani)
  
  0.64 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  0.64 mg
• Cattle, Offal (omasum, raw)
  
  0.64 mg
• Swine, Bacon
  
  0.64 mg
• Swine (roast pork)
  
  0.64 mg
• Chicken, Offal (cartilage bone, raw)
  
  0.64 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.65 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.65 mg
• Rice, Cooked upland rice (brown rice)
  
  0.65 mg