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

• Jerusalem-artichoke (tuber, raw)
  
  0.41 mg
• Satoimo (corm, boiled)
  
  0.42 mg
• White yam (tuberous root, raw)
  
  0.45 mg
• Potatoe (tuber, raw)
  
  0.47 mg
• Potatoe (dehydrated mashed potato)
  
  0.47 mg
• Satoimo (corm, raw)
  
  0.48 mg
• Yatsugashira (corm, boiled)
  
  0.49 mg
• Yatsugashira (corm, raw)
  
  0.5 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.5 mg
• Potatoe (tuber, steamed)
  
  0.52 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.54 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.61 mg
• Japanese yam (tuberous root, raw)
  
  0.67 mg
• Potatoe (fried potato)
  
  0.71 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.85 mg
• Sweet potatoe (tuberous root, raw)
  
  0.96 mg
• Sweet potatoe (tuberous root, steamed)
  
  0.97 mg
• Sweet potatoe (tuberous root, baked)
  
  1.3 mg
• Sweet potatoe (mushikiriboshi)
  
  1.35 mg
• Konjac (fine powder)
  
  1.52 mg