Foods Low in Vitamin B5 (Pantothenic acid) (1561st - 1580th) (per 100 g edible portion)

• Gizzard shad (raw)
  
  1.13 mg
• Pacific herring (ovary, dried)
  
  1.13 mg
• Abalone (shiokara)
  
  1.13 mg
• Duck, domesticated (meat, with skin, raw)
  
  1.13 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  1.13 mg
• Guinea fowl (meat, without skin, raw)
  
  1.13 mg
• Kikurage (dried)
  
  1.14 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  1.14 mg
• Chocolate biscuit
  
  1.14 mg
• Dried buckwheat noodles (dry form, raw)
  
  1.15 mg
• Japanese sand lance (niboshi)
  
  1.15 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  1.15 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  1.15 mg
• Japanese eel (shirayaki)
  
  1.16 mg
• Spanish mackerel (raw)
  
  1.16 mg
• Atka mackerel (raw)
  
  1.16 mg
• Sakura shrimp (dried)
  
  1.16 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  1.16 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  1.16 mg
• Japanese pilchard (raw)
  
  1.17 mg