The amount of Seasonings and Spices that contain 1.7 mg of Vitamin B5 (Pantothenic acid)
(21 - 30)
0.1 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
×
17
0.08 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
×
21.3
0.31 mg
(per 65 g edible portion)
Sakekasu
×
5.5
0.09 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
×
18.9
0.08 mg
(per 16 g edible portion)
Tomato puree
×
21.3
0.95 mg
(per 250 g edible portion)
Curry roux
×
1.8
0.07 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
×
24.3
0.06 mg
(per 18 g edible portion)
Soybean-koji miso
×
28.3
0.05 mg
(per 17 g edible portion)
Tomato chili sauce
×
34
0.06 mg
(per 18 g edible portion)
Tomato ketchup
×
28.3
<
1
2
…
5
>