Foods Low in Vitamin B5 (Pantothenic acid) (1681st - 1700th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  1.46 mg
• Japanese pilchard (shioiwashi)
  
  1.46 mg
• Carp (cultured, raw)
  
  1.48 mg
• Masu trout (cultured, raw)
  
  1.48 mg
• Soybean, Whole bean (usa, dried, raw)
  
  1.49 mg
• Pecan nut (oil-roasted and salted)
  
  1.49 mg
• Sockeye salmon (baked)
  
  1.49 mg
• Swine, Offal (tongue, raw)
  
  1.49 mg
• Japanese barnyard millet (milled grain, raw)
  
  1.5 mg
• Chrysanthemum (kikunori)
  
  1.5 mg
• Sockeye salmon (smoked)
  
  1.5 mg
• Carp (cultured, boiled)
  
  1.51 mg
• Turkey (meat, without skin, raw)
  
  1.51 mg
• Konjac (fine powder)
  
  1.52 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  1.52 mg
• Parboiled grain
  
  1.53 mg
• Buckwheat flour (middle layer)
  
  1.54 mg
• Common mushroom (raw)
  
  1.54 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  1.54 mg
• Mackerel (saba-bushi)
  
  1.55 mg