The amount of Seasonings and Spices that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (1 - 10)

• 

  0.17 mg

  (per 3 g edible portion)

  Yeast (baker's yeast, dried)
  × 10
• 

  0.02 mg

  (per 1 g edible portion)

  Basil (ground)
  × 85
• 

  0.04 mg

  (per 2 g edible portion)

  Curry powder
  × 42.5
• 

  0.02 mg

  (per 1 g edible portion)

  Parsley (dried)
  × 85
• 

  0.03 mg

  (per 2 g edible portion)

  Garlic (garlic powder)
  × 56.7
• 

  0.03 mg

  (per 2 g edible portion)

  Ginger (dried, ground)
  × 56.7
• 

  0.17 mg

  (per 18 g edible portion)

  Tomato paste
  × 10
• 

  0.77 mg

  (per 100 g edible portion)

  Chicken bone stock
  × 2.2
• 

  0.09 mg

  (per 15 g edible portion)

  Shoyu, Soy sauce (tamari-shoyu)
  × 18.9
• 

  0.57 mg

  (per 100 g edible portion)

  Shiitake extract
  × 3