The amount of Seasonings and Spices that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  0.1 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 40
• 

  0.08 mg

  (per 14 g edible portion)

  Mayonnaise (egg yolk type)
  × 50
• 

  0.31 mg

  (per 65 g edible portion)

  Sakekasu
  × 12.9
• 

  0.09 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (koikuchi-shoyu)
  × 44.4
• 

  0.08 mg

  (per 16 g edible portion)

  Tomato puree
  × 50
• 

  0.95 mg

  (per 250 g edible portion)

  Curry roux
  × 4.2
• 

  0.07 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (usukuchi-shoyu)
  × 57.1
• 

  0.06 mg

  (per 18 g edible portion)

  Soybean-koji miso
  × 66.7
• 

  0.05 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 80
• 

  0.06 mg

  (per 18 g edible portion)

  Tomato ketchup
  × 66.7