Milks Low in Vitamin B5 (Pantothenic acid) (1st - 20th) (per 100 g edible portion)

• Coffee whitener (powder, vegetable fat)
  
  0 mg
• Coffee whitener (liquid, vegetable fat)
  
  0.03 mg
• Whipping cream (vegetable fat)
  
  0.04 mg
• Lactic acid bacteria beverage (low milk-soilds, nonfat)
  
  0.04 mg
• Sherbet
  
  0.04 mg
• Cream (vegetable fat)
  
  0.05 mg
• Coffee whitener (liquid, milk and vegetable fat)
  
  0.05 mg
• Coffee whitener (liquid, milk fat)
  
  0.07 mg
• Whipping cream (milk and vegetable fat)
  
  0.08 mg
• Cream (milk and vegetable fat)
  
  0.09 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.09 mg
• Whipping cream (milk fat)
  
  0.11 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  0.11 mg
• Cream (milk fat)
  
  0.13 mg
• Process cheese
  
  0.14 mg
• Milk beverage (fruit flavored)
  
  0.15 mg
• Lactic ice (low fat)
  
  0.15 mg
• Cheese spread
  
  0.16 mg
• Natural cheese (edam)
  
  0.17 mg
• Casein
  
  0.17 mg