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

• Yuba (dried type)
  
  0.81 mg
• Soybean, Natto (tera-natto)
  
  0.81 mg
• Kinzanji-miso
  
  0.74 mg
• Kidney bean (whole, dried, raw)
  
  0.63 mg
• Chickpea (whole, dried, boiled)
  
  0.48 mg
• Broad bean (whole, dried, raw)
  
  0.48 mg
• Adzuki bean (whole, dried, boiled)
  
  0.46 mg
• Pea (oil-roasted and salted)
  
  0.44 mg
• Soy protein (concentrated type)
  
  0.4 mg
• Soybean, Tofu (tofu-yo)
  
  0.4 mg
• Pea (whole, dried, boiled)
  
  0.39 mg
• Soy protein (isolated type)
  
  0.37 mg
• Hishio-miso
  
  0.36 mg
• Chickpea (whole, oil-roasted and salted)
  
  0.35 mg
• Rice bean (whole, dried, raw)
  
  0.35 mg
• Mung bean (whole, dried, boiled)
  
  0.34 mg
• Yuba (wet type)
  
  0.34 mg
• Soy protein (structured type)
  
  0.34 mg
• Okara (modern product)
  
  0.31 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  0.29 mg