Foods Low in Vitamin B5 (Pantothenic acid) (1261st - 1280th) (per 100 g edible portion)

• Green pea (canned in brine)
  
  0.69 mg
• Crucian carp (raw)
  
  0.69 mg
• Hen's egg (tamago-dofu)
  
  0.69 mg
• Rice cracker (amakara-senbei)
  
  0.69 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.7 mg
• Domiao (stems and leaves, raw)
  
  0.7 mg
• Tossa jute (stems and leaves, boiled)
  
  0.7 mg
• Horse mackerel (raw)
  
  0.7 mg
• Skipjack (caught in spring, raw)
  
  0.7 mg
• Skipjack, Processed product (namari-bushi)
  
  0.7 mg
• Japanese common squid (baked)
  
  0.7 mg
• Ocellated octopus (raw)
  
  0.7 mg
• Swine, Ham (boneless)
  
  0.7 mg
• Wheat flour cracker (kawara-senbei)
  
  0.7 mg
• Potatoe (fried potato)
  
  0.71 mg
• Water chestnut (raw)
  
  0.71 mg
• Iwa-nori (dried)
  
  0.71 mg
• Dried flounder
  
  0.71 mg
• Mackerel, Processed product (shimesaba)
  
  0.71 mg
• Japanese surfsmelt (raw)
  
  0.71 mg