The amount of Milks that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  0.83 mg

  (per 150 g edible portion)

  Ordinary liquid milk
  × 4.8
• 

  0.8 mg

  (per 150 g edible portion)

  Raw milk (holstein)
  × 5
• 

  0.78 mg

  (per 150 g edible portion)

  Milk containing recombined milk (low fat)
  × 5.1
• 

  0.78 mg

  (per 150 g edible portion)

  Milk containing recombined milk (high fat)
  × 5.1
• 

  0.31 mg

  (per 60 g edible portion)

  Lactic ice (regular)
  × 12.9
• 

  0.03 mg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 133
• 

  0.49 mg

  (per 100 g edible portion)

  Natural cheese (camambert)
  × 8.2
• 

  0.44 mg

  (per 90 g edible portion)

  Yogurt (whole milk, unsweetened)
  × 9.1
• 

  0.14 mg

  (per 30 g edible portion)

  Natural cheese (cottage)
  × 28.6
• 

  0.4 mg

  (per 90 g edible portion)

  Yogurt (skimmed, sweetened)
  × 10