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

• Raw milk (jersey)
  
  0.24 mg
• Coffee whitener (powder, milk fat)
  
  0.25 mg
• Milk beverage (coffee flavored)
  
  0.27 mg
• Yogurt (liquid type)
  
  0.3 mg
• Natural cheese (gouda)
  
  0.32 mg
• Goat milk
  
  0.39 mg
• Natural cheese (cream)
  
  0.42 mg
• Natural cheese (cheddar)
  
  0.43 mg
• Ice milk
  
  0.43 mg
• Yogurt (skimmed, sweetened)
  
  0.44 mg
• Natural cheese (cottage)
  
  0.48 mg
• Yogurt (whole milk, unsweetened)
  
  0.49 mg
• Natural cheese (camambert)
  
  0.49 mg
• Natural cheese (parmesan)
  
  0.5 mg
• Ice cream (regular)
  
  0.5 mg
• Human milk
  
  0.5 mg
• Lactic ice (regular)
  
  0.51 mg
• Milk containing recombined milk (high fat)
  
  0.52 mg
• Milk containing recombined milk (low fat)
  
  0.52 mg
• Raw milk (holstein)
  
  0.53 mg