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

• Soybean, Tofu-chikuwa (steamed type)
  
  0.17 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.18 mg
• Scarlet runner bean (whole, dried, boiled)
  
  0.18 mg
• Broad bean (fuki-mame)
  
  0.2 mg
• Soybean, Tofu (yushi-dofu)
  
  0.2 mg
• Soybean, Ganmodoki
  
  0.2 mg
• Soybean, Tofu-chikuwa (baked type)
  
  0.21 mg
• Pea (uguisu-mame)
  
  0.24 mg
• Soy milk (reconstituted type)
  
  0.24 mg
• Broad bean (oil-roasted and salted)
  
  0.26 mg
• Cowpea (whole, dried, boiled)
  
  0.27 mg
• Soybean, Budo-mame
  
  0.28 mg
• Soy milk (regular type)
  
  0.28 mg
• Soybean, Whole bean (domestic, dried, boiled)
  
  0.29 mg
• Okara (modern product)
  
  0.31 mg
• Soy protein (structured type)
  
  0.34 mg
• Yuba (wet type)
  
  0.34 mg
• Mung bean (whole, dried, boiled)
  
  0.34 mg
• Rice bean (whole, dried, raw)
  
  0.35 mg
• Chickpea (whole, oil-roasted and salted)
  
  0.35 mg