Foods Low in Vitamin B5 (Pantothenic acid) (1801st - 1820th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  3.61 mg
• Maitake (dried)
  
  3.67 mg
• Walleye pollack (tarako, raw)
  
  3.68 mg
• Walleye pollack (tarako, baked)
  
  3.68 mg
• Maccha
  
  3.7 mg
• Japanese anchovy (tazukuri)
  
  3.74 mg
• Cattle, Offal (kidney, raw)
  
  4.08 mg
• Hen's egg (yolk, boiled)
  
  4.08 mg
• Gyokuro (tea)
  
  4.1 mg
• Skimmed milk powder
  
  4.17 mg
• Soybean, Natto (hikiwari-natto)
  
  4.28 mg
• Hen's egg (yolk, raw)
  
  4.33 mg
• Swine, Offal (kidney, raw)
  
  4.36 mg
• Foie gras (boiled)
  
  4.38 mg
• Chicken, Offal (heart, raw)
  
  4.41 mg
• Pigeon (meat, without skin, raw)
  
  4.48 mg
• Sparrow (meat, with bone and skin, raw)
  
  4.56 mg
• Striped mullet (karasumi)
  
  5.17 mg
• Yeast (baker's yeast, dried)
  
  5.73 mg
• Lamprey (dried)
  
  5.76 mg