Foods Low in Vitamin B5 (Pantothenic acid) (1221st - 1240th) (per 100 g edible portion)

• Pumpkin seed (roasted and salted)
  
  0.65 mg
• Brussels sprout (head, boiled)
  
  0.65 mg
• Shrimp, Processed product (tsukudani)
  
  0.65 mg
• King crab (raw)
  
  0.65 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.65 mg
• Chicken, Offal (skin, breast, raw)
  
  0.65 mg
• Chicken (roast meat, canned with seasonings,)
  
  0.65 mg
• Doughnut (cake type)
  
  0.65 mg
• Wheat flour (medium flour, second grade)
  
  0.66 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.66 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.66 mg
• Sorghum (milled grain, raw)
  
  0.66 mg
• Almond (dried)
  
  0.66 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.66 mg
• Brown sole (raw)
  
  0.66 mg
• Pink salmon (canned in brine)
  
  0.66 mg
• Loach (raw)
  
  0.66 mg
• Striped mullet (raw)
  
  0.66 mg
• Scallop (raw)
  
  0.66 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.66 mg