Table Of Plant Foods With Vitamin B5 Content

2024 Author: Josephine Shorter | [email protected]. Last modified: 2023-12-16 21:43

Table of plant foods containing pantothenic acid

No.	amount		Share of the daily value per 100 g
1	Thermally untreated rice bran	7.4 mg	147.8%
2	Sunflower flour	6.6 mg	131.9%
3	Cooked shiitake mushrooms	3.6 mg	71.9%
4	Sesame flour	2.9 mg	58.6%
five	Roasted sunflower seeds (peeled)	2,2 mg	44%
6	Wheat bran untreated thermally	2,2 mg	43.6%
7	Triticale flour	2,2 mg	43.3%
eight	Raw woody mushroom	2.0 mg	39.8%
nine	Soybean meal	2.0 mg	39.5%
ten	Raw peanuts	1.8 mg	35.3%
eleven	Black walnut	1.7 mg	33.2%
12	Brown rice flour	1,6 mg	31.8%
13	Chickpea dry	1,6 mg	31.8%
fourteen	Raw brown mushrooms	1,5 mg	30.0%
fifteen	Raw mushrooms	1,5 mg	29.9%
sixteen	Oat bran, unprocessed thermally	1,5 mg	29.9%
17	Fried champignons	1,5 mg	29.0%
18	Ground black pepper	1,4 mg	28.0%
nineteen	Fresh avocado	1,4 mg	27.8%
20	Fireweed (fireweed leaves) fresh	1,4 mg	27.1%
21	Raw enoki mushrooms	1,4 mg	27.0%
22	Oyster mushrooms, raw	1,3 mg	25.9%
23	Millet flour	1,3 mg	25.3%
24	Fried portobello mushrooms	1,3 mg	25.2%
25	Green dry buckwheat	1.2 mg	24.7%
26	Roasted cashews	1.2 mg	24.3%
27	Fresh chicory leaves	1.2 mg	23.2%
28	Sunflower seeds, peeled	1.1 mg	22.6%
29	Chanterelle mushrooms, raw	1.1 mg	21.5%
thirty	Fresh sprouted peas	1.0 mg	20.6%
31	Roasted peanuts	1.0 mg	20.2%
32	Walker seeds	1.0 mg	19.9%
33	Linseed	1.0 mg	19.7%
34	Chili pepper hot sun dried	1.0 mg	19.1%
35	Fresh sprouted wheat	0.9 mg	18.9%
36	Fresh sprouted soybeans	0.9 mg	18.6%
37	Beechnut	0.9 mg	18.5%
38	Roasted hazelnuts	0.9 mg	18.5%
39	Oregano oregano, dried	0.9 mg	18.4%
40	Fresh hazelnuts	0.9 mg	18.4%
41	Fresh endive	0.9 mg	18.0%
42	Powdered dry chili pepper	0.9 mg	17.8%
43	Raw cashews	0.9 mg	17.3%
44	Pecan	0.9 mg	17.3%
45	Soy Tofu Dry	0.8 mg	16.9%
46	Escariole cooked	0.8 mg	16.5%
47	White wheat bread	0.8 mg	16.4%
48	Rice flour	0.8 mg	16.4%
49	Mustard seeds ground mustard	0.8 mg	16.2%
50	Dates Majul	0.8 mg	16.1%
51	Fresh rosemary	0.8 mg	16.1%
52	Unsweetened coconut	0.8 mg	16.0%
53	Raw sweet potatoes	0.8 mg	16.0%
54	Anise seeds	0.8 mg	15.9%
55	Boiled corn	0.8 mg	15.8%
56	Rice bran bread	0.8 mg	15.5%
57	Macadamia nut	0.8 mg	15.2%
58	Peeled pumpkin seeds	0.8 mg	15.0%
59	Spotted beans (Pinto) fresh sprouted	0.7 mg	14.8%
60	Raw corn	0.7 mg	14.3%
61	Raw Wakame seaweed	0.7 mg	13.9%
62	Fried sesame	0.7 mg	13.6%
63	Rye bread	0.7 mg	13.5%
64	Fresh cauliflower	0.7 mg	13.3%
65	Rye flour	0.7 mg	13.3%
66	Whole grain yellow corn flour	0.7 mg	13.2%
67	Whole grain wheat bread	0.6 mg	12.9%
68	Raw seaweed	0.6 mg	12.8%
69	Lentils boiled in water	0.6 mg	12.8%
70	Butternut	0.6 mg	12.7%
71	Caramel	0.6 mg	12.4%
72	Boiled broccoli	0.6 mg	12.3%
73	Whole grain flour (wheat)	0.6 mg	12.1%
74	Roasted macadamia nuts	0.6 mg	12.1%
75	Raw parsnip root	0.6 mg	12.0%
76	Raw garlic	0.6 mg	11.9%
77	Boiled peas (ripe)	0.6 mg	11.9%
78	Dates Deglet Nur	0.6 mg	11.8%
79	Fresh sprouted lentils	0.6 mg	11.6%
80	Malt barley flour	0.6 mg	11.5%
81	Fresh broccoli	0.6 mg	11.5%
82	Walnut	0.6 mg	11.4%
83	Cilantro (coriander leaves) fresh	0.6 mg	11.4%
84	Fresh sprouted alfalfa seeds	0.6 mg	11.3%
85	Baked potatoes	0.6 mg	11.1%
86	Turmeric seasoning powder	0.5 mg	10.8%
87	Whole grain sorghum flour	0.5 mg	10.8%
88	Wheat bran bread	0.5 mg	10.7%
89	Raw nori seaweed	0.5 mg	10.4%
90	Fresh pistachios	0.5 mg	10.4%
91	Dried apricots	0.5 mg	10.3%
92	Roasted pistachios (no salt)	0.5 mg	10.3%
93	Boiled potatoes	0.5 mg	10.2%
94	Clove (spice) seasoning powder	0.5 mg	10.2%
95	Boiled cauliflower	0.5 mg	10.2%
96	Drank walnut	0.5 mg	9.6%
97	Ginger extract powder	0.5 mg	9.5%
98	Chestnut, peeled, fresh	0.5 mg	9.5%
99	Potato starch	0.5 mg	9.5%
100	Fresh almonds	0.5 mg	9.4%
101	Mashed potatoes with milk and butter, cooked	0.5 mg	9.4%
102	French fries	0.5 mg	9.3%
103	Fresh breadfruit	0.5 mg	9.1%
104	Fresh guava	0.5 mg	9.0%
105	Broccoli raab cooked	0,4 mg	9.0%
106	Buckwheat flour	0,4 mg	8.8%
107	Morel mushrooms, raw	0,4 mg	8.8%
108	Rye bread	0,4 mg	8.8%
109	Wheat flour universal	0,4 mg	8.8%
110	Fresh arugula	0,4 mg	8.7%
111	Boiled Azuki beans	0,4 mg	8.6%
112	Dry corn kernels	0,4 mg	8.5%
113	Boiled black-eyed beans	0,4 mg	8.2%
114	Boiled rice (on water)	0,4 mg	8.2%
115	Boiled mash	0,4 mg	8.2%
116	Fresh thyme	0,4 mg	8.2%
117	Fresh parsley	0,4 mg	8.0%
118	Fresh black currant	0,4 mg	8.0%
119	Persimmon black (sapota) fresh	0,4 mg	7.9%
120	Round grain cooked rice	0,4 mg	7.9%
121	Jerusalem artichoke raw	0,4 mg	7.9%
122	Fresh dill	0,4 mg	7.9%
123	Edamame cooked	0,4 mg	7.9%
124	Yogurt	0,4 mg	7.9%
125	Boiled brown rice	0,4 mg	7.8%
126	Starfruit (carambola) fresh	0,4 mg	7.8%
127	Long grain boiled rice	0,4 mg	7.8%
128	Fresh turnip greens	0,4 mg	7.6%
129	Boiled long-grain brown rice	0,4 mg	7.6%
130	Fresh sprouted mash	0,4 mg	7.6%
131	Fresh pomegranate	0,4 mg	7.5%
132	Soy sauce (tamari, tamari)	0,4 mg	7.5%
133	Goatbeard (goatbeard root) raw	0,4 mg	7.4%
134	Boiled couscous	0,4 mg	7.4%
135	Red beans (Kidney) sprouted fresh	0,4 mg	7.4%
136	Buckwheat boiled in water (buckwheat porridge)	0,4 mg	7.2%
137	Cinnamon powder	0,4 mg	7.2%
138	Boiled burdock root	0,4 mg	7.1%
139	Cherimoya fresh	0.3 mg	6.9%
140	Bulgur boiled in water (porridge)	0.3 mg	6.9%
141	Fresh peppermint	0.3 mg	6.8%
142	Taro cooked tubers	0.3 mg	6.7%
143	Fresh bananas	0.3 mg	6.7%
144	Fresh raspberries	0.3 mg	6.6%
145	Onion rings	0.3 mg	6.5%
146	Spirulina raw	0.3 mg	6.5%
147	Fresh chives	0.3 mg	6.5%
148	Poppy seeds	0.3 mg	6.5%
149	Raw chicory root	0.3 mg	6.5%
150	Steamed boiled rice	0.3 mg	6.5%
151	Broccoli raab fresh	0.3 mg	6.4%
152	Roasted almonds	0.3 mg	6.4%
153	Boiled pigeon peas	0.3 mg	6.4%
154	Bulgarian red pepper fresh	0.3 mg	6.3%
155	Pine nut without shell	0.3 mg	6.3%
156	Yam cooked	0.3 mg	6.2%
157	Raw water	0.3 mg	6.2%
158	Brussels sprouts fresh	0.3 mg	6.2%
159	Barbados cherry fresh	0.3 mg	6.2%
160	Figs fresh	0.3 mg	6.0%
161	Fresh coconut pulp	0.3 mg	6.0%
162	Boiled pink beans	0.3 mg	6.0%
163	Raw pumpkin	0.3 mg	6.0%
164	Raw potatoes	0.3 mg	5.9%
165	Fresh cranberries	0.3 mg	5.9%
166	Unfried sesame	0.3 mg	5.8%
167	Fresh shallots	0.3 mg	5.8%
168	Fried or baked zucchini (no oil)	0.3 mg	5.8%
169	Boiled chickpeas	0.3 mg	5.7%
170	Fresh gooseberries	0.3 mg	5.7%
171	Canned pomegranate juice	0.3 mg	5.7%
172	Tempe	0.3 mg	5.6%
173	Fresh blackberries	0.3 mg	5.5%
174	Steamed boiled brown rice	0.3 mg	5.5%
175	Raw asparagus	0.3 mg	5.5%
176	Raw carrots (fresh)	0.3 mg	5.5%
177	Raw maitake mushrooms	0.3 mg	5.4%
178	Radicchio fresh	0.3 mg	5.4%
179	Soy sauce (hydrolyzed)	0.3 mg	5.4%
180	Fresh kale	0.3 mg	5.3%
181	Boiled white beans	0.3 mg	5.3%
182	Fresh grapefruit	0.3 mg	5.2%
183	Fresh plantains	0.3 mg	5.2%
184	Fresh cucumbers	0.3 mg	5.2%
185	Table mustard, pasty	0.3 mg	5.1%
186	Fresh sour cream	0.3 mg	5.1%
187	Boiled Brussels sprouts	0.3 mg	5.0%
188	Sapodilla fruit fresh	0.3 mg	5.0%
189	Fresh mint	0.3 mg	5.0%
190	Fresh beet greens	0.3 mg	5.0%
191	Fresh oranges	0.3 mg	5.0%
192	Raw chayote	0.2 mg	5.0%
193	Fresh celery	0.2 mg	4.9%
194	Raw okra	0.2 mg	4.9%
195	Frozen logan berry	0.2 mg	4.9%
196	Pancakes	0.2 mg	4.9%
197	Boiled black beans	0.2 mg	4.8%
198	Fresh watercress	0.2 mg	4.8%
199	Fresh apricot	0.2 mg	4.8%
200	Boiled artichokes	0.2 mg	4.8%
201	Jackfruit fresh	0.2 mg	4.7%
202	Feijoa fresh	0.2 mg	4.7%
203	Boiled carrots	0.2 mg	4.6%
204	Raw fennel (fruit or root)	0.2 mg	4.6%
205	Fresh grape leaves	0.2 mg	4.6%
206	Durian fresh	0.2 mg	4.6%
207	Lotus seeds	0.2 mg	4.6%
208	Boiled asparagus	0.2 mg	4.5%
209	Fresh watermelon	0.2 mg	4.4%
210	Naranjilla frozen	0.2 mg	4.4%
211	Boiled red beans (Kidney)	0.2 mg	4.4%
212	Cabbage, cooked (boiled)	0.2 mg	4.4%
213	Fresh lime	0.2 mg	4.3%
214	Fresh tangerines	0.2 mg	4.3%
215	Boiled glutinous (sticky) rice	0.2 mg	4.3%
216	Fresh pineapple	0.2 mg	4.3%
217	Fresh cabbage, white cabbage	0.2 mg	4.2%
218	Boiled motley beans (Pinto)	0.2 mg	4.2%
219	Canned corn	0.2 mg	4.2%
220	Fresh basil	0.2 mg	4.2%
221	Kumquat fresh	0.2 mg	4.2%
222	Raw ginger root	0.2 mg	4.1%
223	Wasabi root raw	0.2 mg	4.1%
224	Oat flour	0.2 mg	4.0%
225	Chili pepper red hot fresh	0.2 mg	4.0%
226	Boiled or baked pumpkin	0.2 mg	4.0%
227	Raw turnip	0.2 mg	4.0%
228	Mango fresh	0.2 mg	3.9%
229	White corn flour (masa)	0.2 mg	3.8%
230	Papaya fresh	0.2 mg	3.8%
231	Chocolate cupcake with chocolate icing	0.2 mg	3.8%
232	Fresh lemon without peel	0.2 mg	3.8%
233	Fresh grapefruit juice	0.2 mg	3.8%
234	Lupine (lupine beans) cooked	0.2 mg	3.8%
235	Fresh Savoy cabbage	0.2 mg	3.7%
236	Sorghum flour	0.2 mg	3.7%
237	Brazilian nut	0.2 mg	3.7%
238	Kiwano fresh	0.2 mg	3.7%
239	Kiwi fresh	0.2 mg	3.7%
240	Fresh coconut milk	0.2 mg	3.7%
241	Canned orange juice	0.2 mg	3.6%
242	Cooked soybeans (ripe)	0.2 mg	3.6%
243	Halva	0.2 mg	3.5%
244	Boiled cabbage (white cabbage)	0.2 mg	3.5%
245	Fresh chard	0.2 mg	3.4%
246	Millet boiled in water	0.2 mg	3.4%
247	Fresh onion	0.2 mg	3.4%
248	Fresh radish	0.2 mg	3.3%
249	Kohlrabi fresh	0.2 mg	3.3%
250	Kohlrabi (cabbage) boiled	0.2 mg	3.2%
251	Rutabaga raw	0.2 mg	3.2%
252	Chinese broccoli cooked	0.2 mg	3.2%
253	Boiled beans (ripe)	0.2 mg	3.1%
254	Melon fresh	0.2 mg	3.1%
255	Raw beets	0.2 mg	3.1%
256	Boiled wild rice	0.2 mg	3.1%
257	Fresh peach, pitted	0.2 mg	3.1%
258	Clementine fresh	0.2 mg	3.0%
259	Physalis vegetable fresh	0.2 mg	3.0%
260	Fresh head salad	0.2 mg	3.0%
261	Rose wine	0.1 mg	3.0%
262	Fresh red cabbage	0.1 mg	2.9%
263	Boiled spinach	0.1 mg	2.9%
264	Barley flour	0.1 mg	2.9%
265	Boiled beets	0.1 mg	2.9%
266	Red fresh lettuce salad	0.1 mg	2.9%
267	Tamarind fresh	0.1 mg	2.9%
268	Cherry fresh	0.1 mg	2.9%
269	Turnip cooked	0.1 mg	2.8%
270	Roman salad fresh	0.1 mg	2.8%
271	Seedless raisins	0.1 mg	2.8%
272	Fresh leeks	0.1 mg	2.8%
273	Elderberry fresh	0.1 mg	2.8%
274	Daikon fresh	0.1 mg	2.8%
275	Fresh green onions	0.1 mg	2.8%
276	Barley boiled in water (pearl barley porridge)	0.1 mg	2.7%
277	Sugar apple fresh	0.1 mg	2.7%
278	Fresh plum	0.1 mg	2.7%
279	Fresh lettuce	0.1 mg	2.7%
280	Brown sugar	0.1 mg	2.6%
281	Fermented tofu cheese (fuyu)	0.1 mg	2.6%
282	Fresh lemon juice	0.1 mg	2.6%
283	Arrowroot flour	0.1 mg	2.6%
284	Cooked tomatoes	0.1 mg	2.6%
285	Canned green peas	0.1 mg	2.6%
286	Canned palm heart	0.1 mg	2.5%
287	Fresh strawberries	0.1 mg	2.5%
288	Fresh blueberries	0.1 mg	2.5%
289	Fresh lime juice	0.1 mg	2.5%
290	Fresh onions	0.1 mg	2.5%
291	Cooked onion	0.1 mg	2.3%
292	Hard tofu cheese (linen)	0.1 mg	2.2%
293	Prunes	0.1 mg	2.1%
294	Melon Cantaloupe fresh	0.1 mg	2.1%
295	Fresh green peas	0.1 mg	2.1%
296	Antillean apricot fresh	0.1 mg	2.1%
297	Green bell pepper, fresh	0.1 mg	2.0%
298	Boiled Spanish artichokes	0.1 mg	1.9%
299	Canned apricot juice (nectar)	0.1 mg	1.9%
300	Horseradish table ready-to-eat	0.1 mg	1.9%
301	Fresh quinoa	0.1 mg	1.8%
302	Raw kale	0.1 mg	1.8%
303	Iceberg salad fresh	0.1 mg	1.8%
304	Fresh tomatoes	0.1 mg	1.8%
305	Peking cabbage fresh	0.1 mg	1.8%
306	Fresh green beans	0.1 mg	1.7%
307	Rhubarb stalk raw	0.1 mg	1.7%
308	Dandelion leaves fresh	0.1 mg	1.7%
309	Fresh quince	0.1 mg	1.6%
310	Cooked squash	0.1 mg	1.6%
311	Eggplant cooked	0.1 mg	1.5%
312	Cooked green beans (asparagus)	0.1 mg	1.5%
313	Cooked leek	0.1 mg	1.4%
314	Canned soursop juice (nectar)	0.1 mg	1.4%
315	Canned mango juice (nectar)	0.1 mg	1.4%
316	Canned peach juice (nectar)	0.1 mg	1.4%
317	Boiled bamboo shoots	0.1 mg	1.3%
318	Boiled green beans	0.1 mg	1.3%
319	Fresh spinach	0.1 mg	1.3%
320	Red or white currant fresh	0.1 mg	1.3%
321	Amaranth leaves fresh	0.1 mg	1.3%
322	Fresh apples	0.1 mg	1.2%
323	Soy protein (isolate) powder	0.1 mg	1.2%
324	Soy protein (concentrate) powder	0.1 mg	1.1%
325	Papaya juice (nectar) canned	0.1 mg	1.1%
326	Corn flour	0.1 mg	1.0%
327	Cooked vigna (boiled)	0.1 mg	1.0%
328	Grapes (red or green) fresh	0.1 mg	1.0%

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