Vitamin B5 (Pantothenic acid) Content of Seasonings and Spices
(11 - 20)
0.1 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
0.08 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
0.31 mg
(per 65 g edible portion)
Sakekasu
0.09 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.08 mg
(per 16 g edible portion)
Tomato puree
0.95 mg
(per 250 g edible portion)
Curry roux
0.07 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
0.06 mg
(per 18 g edible portion)
Soybean-koji miso
0.05 mg
(per 17 g edible portion)
Tomato chili sauce
0.06 mg
(per 18 g edible portion)
Tomato ketchup
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