Foods Low in Vitamin B5 (Pantothenic acid) (1721st - 1740th) (per 100 g edible portion)

• Chicken, Fowl meat (sasami, raw)
  
  1.68 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  1.68 mg
• Parsley (dried)
  
  1.68 mg
• Amaranth (whole grain, raw)
  
  1.69 mg
• Mezashi (baked)
  
  1.71 mg
• Atlantic salmon (cultured, raw)
  
  1.73 mg
• Pea (whole, dried, raw)
  
  1.74 mg
• Pacific herring (smoked)
  
  1.74 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  1.74 mg
• Kanpyo (raw)
  
  1.75 mg
• Chickpea (whole, dried, raw)
  
  1.77 mg
• Lentil (whole, dried, raw)
  
  1.77 mg
• Numerisugitake (raw)
  
  1.77 mg
• Mirinboshi (anchovy)
  
  1.77 mg
• Chinook salmon (baked)
  
  1.77 mg
• Silky fowl's egg (whole, raw)
  
  1.78 mg
• Chum salmon (aramaki baked)
  
  1.8 mg
• Japanese anchovy (niboshi)
  
  1.81 mg
• Swine, Ham (uncooked ham, ripened)
  
  1.81 mg
• Tossa jute (stems and leaves, raw)
  
  1.83 mg