Vitamin B5 (Pantothenic acid) Content of Seasonings and Spices
(1 - 10)
0.17 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.02 mg
(per 1 g edible portion)
Basil (ground)
0.04 mg
(per 2 g edible portion)
Curry powder
0.02 mg
(per 1 g edible portion)
Parsley (dried)
0.03 mg
(per 2 g edible portion)
Garlic (garlic powder)
0.03 mg
(per 2 g edible portion)
Ginger (dried, ground)
0.17 mg
(per 18 g edible portion)
Tomato paste
0.77 mg
(per 100 g edible portion)
Chicken bone stock
0.09 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
0.57 mg
(per 100 g edible portion)
Shiitake extract
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