Milks High in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• Yogurt (whole milk, unsweetened)
  
  0.49 mg
• Natural cheese (cottage)
  
  0.48 mg
• Yogurt (skimmed, sweetened)
  
  0.44 mg
• Ice milk
  
  0.43 mg
• Natural cheese (cheddar)
  
  0.43 mg
• Natural cheese (cream)
  
  0.42 mg
• Goat milk
  
  0.39 mg
• Natural cheese (gouda)
  
  0.32 mg
• Yogurt (liquid type)
  
  0.3 mg
• Milk beverage (coffee flavored)
  
  0.27 mg
• Coffee whitener (powder, milk fat)
  
  0.25 mg
• Raw milk (jersey)
  
  0.24 mg
• Casein
  
  0.17 mg
• Natural cheese (edam)
  
  0.17 mg
• Cheese spread
  
  0.16 mg
• Lactic ice (low fat)
  
  0.15 mg
• Milk beverage (fruit flavored)
  
  0.15 mg
• Process cheese
  
  0.14 mg
• Cream (milk fat)
  
  0.13 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  0.11 mg