Pulses Low in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Hishio-miso
  
  0.36 mg
• Soy protein (isolated type)
  
  0.37 mg
• Pea (whole, dried, boiled)
  
  0.39 mg
• Soybean, Tofu (tofu-yo)
  
  0.4 mg
• Soy protein (concentrated type)
  
  0.4 mg
• Pea (oil-roasted and salted)
  
  0.44 mg
• Adzuki bean (whole, dried, boiled)
  
  0.46 mg
• Broad bean (whole, dried, raw)
  
  0.48 mg
• Chickpea (whole, dried, boiled)
  
  0.48 mg
• Kidney bean (whole, dried, raw)
  
  0.63 mg
• Kinzanji-miso
  
  0.74 mg
• Soybean, Natto (tera-natto)
  
  0.81 mg
• Yuba (dried type)
  
  0.81 mg
• Scarlet runner bean (whole, dried, raw)
  
  0.81 mg
• Soybean, Kinako (hulled bean type)
  
  0.87 mg
• Adzuki bean (whole, dried, raw)
  
  1 mg
• Tempeh
  
  1.08 mg
• Pea (shio-mame)
  
  1.25 mg
• Lima bean (whole, dried, raw)
  
  1.26 mg
• Cowpea (whole, dried, raw)
  
  1.3 mg