Seasonings and Spices Low in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Shoyu, Soy sauce (usukuchi-shoyu)
  
  0.37 mg
• Curry roux
  
  0.38 mg
• Instant miso (paste type)
  
  0.42 mg
• Tomato puree
  
  0.47 mg
• Shoyu, Soy sauce (koikuchi-shoyu)
  
  0.48 mg
• Sakekasu
  
  0.48 mg
• Mayonnaise (egg yolk type)
  
  0.55 mg
• Shoyu, Soy sauce (saishikomi-shoyu)
  
  0.57 mg
• Shiitake extract
  
  0.57 mg
• Shoyu, Soy sauce (tamari-shoyu)
  
  0.59 mg
• Instant miso (powdered type)
  
  0.75 mg
• Chicken bone stock
  
  0.77 mg
• Tomato paste
  
  0.95 mg
• Ginger (dried, ground)
  
  1.29 mg
• Garlic (garlic powder)
  
  1.33 mg
• Parsley (dried)
  
  1.68 mg
• Curry powder
  
  2.06 mg
• Yeast (baker's yeast, compressed)
  
  2.29 mg
• Basil (ground)
  
  2.39 mg
• Yeast (baker's yeast, dried)
  
  5.73 mg