Vitamin B5 ing panganan (meja)

Tabel kasebut diadopsi kanthi rata-rata kebutuhan saben dina vitamin B5 yaiku 5 mg. Kolom "Persentase persyaratan saben dina" nuduhake persentase 100 gram produk sing memenuhi persyaratan vitamin B5 (asam Pantotenat) saben dina.

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Panganan sing paling dhuwur ing VITAMIN B5:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Kuningan ndog	4 mg	80%
Wêdhah endhog	4 mg	80%
Susu skim	3.32 mg	66%
Bubuk susu 25%	2.7 mg	54%
Kacang polong (shelled)	2.3 mg	46%
Gandum bran	2.18 mg	44%
Peanuts	1.77 mg	35%
Kedhele (gandum)	1.75 mg	35%
Salmon Atlantik (salmon)	1.6 mg	32%
Oat bran	1.5 mg	30%
Avocado	1.4 mg	28%
Endhog pitik	1.3 mg	26%
Gandum (gandum, kelas atos)	1.2 mg	24%
Kacang buncis (gandum)	1.2 mg	24%
Lentil (gandum)	1.2 mg	24%
Keju "Roquefort" 50%	1.16 mg	23%
Hazelnuts	1.15 mg	23%
Wiji kembang srengenge (wiji kembang srengenge)	1.13 mg	23%
Gandum (gandum, macem-macem empuk)	1.1 mg	22%
Keju "Camembert"	1.1 mg	22%
Pacar	1 mg	20%
Gandum gandum	1 mg	20%
Gandum (gandum)	1 mg	20%
Rye (gandum)	1 mg	20%
Acorns, pepe	0.94 mg	19%
Cauliflower	0.9 mg	18%
Kacamata	0.9 mg	18%
Wallpaper Tepung	0.9 mg	18%
Herring lemu	0.85 mg	17%
Mackerel	0.85 mg	17%
Walnut	0.82 mg	16%
Kacang polong ijo (seger)	0.8 mg	16%
Susu kental karo gula 8,5%	0.8 mg	16%
Tepung gandum kelas 2	0.8 mg	16%
Daging (pitik daging babi)	0.79 mg	16%
Jagung manis	0.76 mg	15%
Daging (pitik)	0.76 mg	15%
Salmon	0.75 mg	15%
Gandum (gandum)	0.7 mg	14%
Daging (Turki)	0.65 mg	13%
Beras (gandum)	0.6 mg	12%
Herring ramping	0.6 mg	12%
Keju "Rusia"	0.6 mg	12%
Bawang putih	0.6 mg	12%
Cilantro (ijo)	0.57 mg	11%
Daging (domba)	0.55 mg	11%
Pistachios	0.52 mg	10%
brokoli	0.51 mg	10%
Gandum Mutiara	0.5 mg	10%
Glepung gandum 1 kelas	0.5 mg	10%
Daging (daging sapi)	0.5 mg	10%

Deleng dhaptar produk lengkap

Vitamin B5 ing produk susu lan produk endhog:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Susu acididil 1%	0.35 mg	7%
Asidofilus 3,2%	0.35 mg	7%
Acidophilus dadi 3.2% manis	0.35 mg	7%
Asidofilus sedheng lemak	0.35 mg	7%
Protein endhog	0.24 mg	5%
Kuningan ndog	4 mg	80%
Yogurt 1.5%	0.31 mg	6%
Yogurt 3,2%	0.31 mg	6%
Yogurt 1%	0.32 mg	6%
Kefir 2.5%	0.32 mg	6%
Kefir 3.2%	0.32 mg	6%
Kefir kurang lemak	0.32 mg	6%
Koumiss (saka susu Mare)	0.2 mg	4%
Massa curd yaiku lemak 16.5%	0.4 mg	8%
Susu 1,5%	0.38 mg	8%
Susu 2,5%	0.38 mg	8%
Susu 3.2%	0.38 mg	8%
Susu 3,5%	0.38 mg	8%
Susu wedhus	0.31 mg	6%
Susu kental karo gula 8,5%	0.8 mg	16%
Bubuk susu 25%	2.7 mg	54%
Susu skim	3.32 mg	66%
Es krim sundae	0.35 mg	7%
Yogurt 2.5% saka	0.38 mg	8%
Krim 10%	0.34 mg	7%
Krim 20%	0.3 mg	6%
Krim 25%	0.34 mg	7%
Krim 8%	0.34 mg	7%
Bubuk krim 42%	0.4 mg	8%
Krim asem 10%	0.3 mg	6%
Krim asem 15%	0.3 mg	6%
Krim asem 20%	0.3 mg	6%
Krim asem 25%	0.3 mg	6%
Krim asem 30%	0.3 mg	6%
Keju "Gollandskiy" 45%	0.3 mg	6%
Keju "Camembert"	1.1 mg	22%
Keju Parmesan	0.45 mg	9%
Keju "Roquefort" 50%	1.16 mg	23%
Keju Cheddar 50%	0.33 mg	7%
Keju Swiss 50%	0.3 mg	6%
Keju Gouda	0.34 mg	7%
Keju "Rusia"	0.6 mg	12%
Keju 18% (kandel)	0.28 mg	6%
Keju 2%	0.21 mg	4%
Keju 5%	0.21 mg	4%
Keju pondok 9% (kandel)	0.28 mg	6%
Kari	0.21 mg	4%
Wêdhah endhog	4 mg	80%
Endhog pitik	1.3 mg	26%
Endhog puyuh	0.12 mg	2%

Iwak lan panganan laut Vitamin B5:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Salmon	0.75 mg	15%
Pacar	1 mg	20%
Salmon Atlantik (salmon)	1.6 mg	32%
Kerapu	0.36 mg	7%
Kali Perch	0.36 mg	7%
Herring lemu	0.85 mg	17%
Herring ramping	0.6 mg	12%
Mackerel	0.85 mg	17%

Vitamin B5 ing sereal, produk sereal lan pulsa:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Kacang polong (shelled)	2.3 mg	46%
Kacang polong ijo (seger)	0.8 mg	16%
Grits jagung	0.35 mg	7%
Kacamata	0.9 mg	18%
Gandum Mutiara	0.5 mg	10%
Gandum gandum	1 mg	20%
Gabah	0.4 mg	8%
Jagung manis	0.76 mg	15%
Macaroni saka glepung kelas 1	0.3 mg	6%
Pasta saka glepung V / s	0.3 mg	6%
Glepung gandum	0.44 mg	9%
Glepung gandum 1 kelas	0.5 mg	10%
Tepung gandum kelas 2	0.8 mg	16%
Glepung	0.3 mg	6%
Wallpaper Tepung	0.9 mg	18%
Gandum (gandum)	1 mg	20%
Oat bran	1.5 mg	30%
Gandum bran	2.18 mg	44%
Gandum (gandum, macem-macem empuk)	1.1 mg	22%
Gandum (gandum, kelas atos)	1.2 mg	24%
Beras (gandum)	0.6 mg	12%
Rye (gandum)	1 mg	20%
Kedhele (gandum)	1.75 mg	35%
Kacang buncis (gandum)	1.2 mg	24%
Kacang polong (kacang-kacangan)	0.2 mg	4%
Lentil (gandum)	1.2 mg	24%
Gandum (gandum)	0.7 mg	14%

Vitamin B5 ing kacang lan wiji:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Peanuts	1.77 mg	35%
Walnut	0.82 mg	16%
Acorns, pepe	0.94 mg	19%
Kacang pinus	0.31 mg	6%
Almonds	0.4 mg	8%
Wiji kembang srengenge (wiji kembang srengenge)	1.13 mg	23%
Pistachios	0.52 mg	10%
Hazelnuts	1.15 mg	23%

Vitamin B5 ing woh-wohan, sayuran, woh-wohan garing:

jeneng Product	Vitamin B5 100 g	Persentase syarat saben dinane
Apricot	0.3 mg	6%
Avocado	1.4 mg	28%
Basil (ijo)	0.21 mg	4%
Rutabaga	0.11 mg	2%
Jahe (oyot)	0.2 mg	4%
Zucchini	0.1 mg	2%
brokoli	0.51 mg	10%
sprouts Brussels	0.4 mg	8%
Gobis, abang,	0.32 mg	6%
Gobis	0.1 mg	2%
Cauliflower	0.9 mg	18%
Kentang	0.3 mg	6%
Cilantro (ijo)	0.57 mg	11%
Cress (sayuran ijo)	0.24 mg	5%
Godhong dandelion (sayuran ijo)	0.08 mg	2%
Bawang ijo (pena)	0.14 mg	3%
trikatuka	0.1 mg	2%
Wortel	0.26 mg	5%
Timun	0.27 mg	5%
Mrico manis (Bulgaria)	0.2 mg	4%
Parsley (ijo)	0.05 mg	1%
Tomat (tomat)	0.25 mg	5%
Rhubarb (sayuran ijo)	0.08 mg	2%
Radishes	0.18 mg	4%
Salad (sayuran ijo)	0.1 mg	2%
Beets	0.12 mg	2%
Celery (oyot)	0.35 mg	7%
Waluh	0.4 mg	8%
Dill (sayuran ijo)	0.25 mg	5%
Prunes	0.42 mg	8%
Bawang putih	0.6 mg	12%
Bayam (sayuran ijo)	0.3 mg	6%