Foods Low in Vitamin B5 (Pantothenic acid) (1521st - 1540th) (per 100 g edible portion)

• Wheat, Whole grain (imported, soft, raw)
  
  1.07 mg
• Hazel nut (oil-roasted and salted)
  
  1.07 mg
• Japanese anchovy (raw)
  
  1.07 mg
• Pink salmon (salted)
  
  1.07 mg
• Tiger prawn (cultured, boiled)
  
  1.07 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  1.07 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  1.07 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  1.07 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  1.07 mg
• Common pheasant (meat, without skin, raw)
  
  1.07 mg
• Tempeh
  
  1.08 mg
• Shiitake, Nama-shiitake (raw)
  
  1.08 mg
• Tilapia (raw)
  
  1.08 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  1.08 mg
• Potato chip (fabricated)
  
  1.08 mg
• Buckwheat noodles (wet form, raw)
  
  1.09 mg
• Brownstriped mackerel scad (kusaya)
  
  1.09 mg
• Japanese pilchard (boiled)
  
  1.09 mg
• Firefly squid (raw)
  
  1.09 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  1.09 mg