Mushrooms Low in Vitamin B5 (Pantothenic acid) (per 100 g edible portion)

• Arage-kikurage (boiled)
  
  0 mg
• Kikurage (boiled)
  
  0 mg
• Shiro-kikurage (boiled)
  
  0 mg
• Matsutake (canned in water)
  
  0.05 mg
• Common mushroom (canned in brine, solids)
  
  0.11 mg
• Nameko (canned in brine)
  
  0.52 mg
• Arage-kikurage (dried)
  
  0.61 mg
• Maitake (raw)
  
  0.79 mg
• Bunashimeji (raw)
  
  0.86 mg
• Maitake (boiled)
  
  0.9 mg
• Winter mushroom (boiled)
  
  0.96 mg
• Winter mushroom (bottled in seasoning)
  
  1.04 mg
• Shiitake, Hoshi-shiitake (boiled)
  
  1.05 mg
• Shiitake, Nama-shiitake (raw)
  
  1.08 mg
• Kikurage (dried)
  
  1.14 mg
• Shiitake, Nama-shiitake (boiled)
  
  1.18 mg
• Nameko (boiled)
  
  1.24 mg
• Bunashimeji (boiled)
  
  1.25 mg
• Nameko (raw)
  
  1.25 mg
• Kuroawabitake (raw)
  
  1.32 mg