Foods Low in Vitamin B5 (Pantothenic acid) (1661st - 1680th) (per 100 g edible portion)

• Shiro-kikurage (dried)
  
  1.37 mg
• Coho salmon (cultured, raw)
  
  1.37 mg
• Pacific cod (dried split)
  
  1.37 mg
• Pacific herring (ovary, raw)
  
  1.37 mg
• Silver pomfret (raw)
  
  1.37 mg
• Brown sugar lump
  
  1.38 mg
• Ginkgo nut (raw)
  
  1.38 mg
• Chinook salmon (raw)
  
  1.38 mg
• Yellowtail (mature, baked)
  
  1.38 mg
• Red sea bream (cultured, raw)
  
  1.39 mg
• Kiriboshi-daikon
  
  1.4 mg
• Peanut (immature beans, raw)
  
  1.4 mg
• Winter mushroom (raw)
  
  1.4 mg
• Mirinboshi (japanese pilchard)
  
  1.41 mg
• Sorghum (whole grain, raw)
  
  1.42 mg
• Common mushroom (boiled)
  
  1.43 mg
• Japanese pilchard (baked)
  
  1.44 mg
• Chum salmon (aramaki raw)
  
  1.45 mg
• Hen's egg (whole, raw)
  
  1.45 mg
• Hen's egg (whole, poached)
  
  1.45 mg