Foods Low in Vitamin B5 (Pantothenic acid) (1421st - 1440th) (per 100 g edible portion)

• Mackerel (baked)
  
  0.91 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  0.91 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  0.91 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  0.91 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.91 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  0.91 mg
• Waffle (custard cream)
  
  0.91 mg
• Ashitaba (stems and leaves, raw)
  
  0.92 mg
• Big-eye sardine (maruboshi)
  
  0.92 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  0.92 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  0.92 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  0.92 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  0.92 mg
• Swine, Ham (shoulder)
  
  0.92 mg
• Wheat flour (hard flour, second grade)
  
  0.93 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.93 mg
• Purple laver (dried)
  
  0.93 mg
• Atlantic mackerel (baked)
  
  0.93 mg
• Japanese seaperch (raw)
  
  0.93 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  0.93 mg