ʻO ka Vitamin B5 i nā meaʻai (pākaukau)

Lawe ʻia kēia mau papa i ka pono maʻamau no ka wikamina B5 he 5 mg. Hōʻike ke kolamu "Kekene o nā koi o kēlā me kēia lā" i ka pākēneka o 100 mau huna o ka huahana e māʻona i ka koi o kēlā me kēia lā o ka wikamina B5 (Pantothenic acid)

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KEKAHI MEA kiʻekiʻe ma VITAMIN B5:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
Honu hua honu	4 mg	80%
Pauka hua moa	4 mg	80%
Skimmed ka waiū	3.32 mg	66%
Waiū pauka 25%	2.7 mg	54%
Piʻi	2.3 mg	46%
Palaoa palaoa	2.18 mg	44%
Peanuts	1.77 mg	35%
Soybean (palaoa)	1.75 mg	35%
Salmon ʻAkelanika (salemona)	1.6 mg	32%
ʻĀina pala	1.5 mg	30%
Pākena	1.4 mg	28%
Hua moa	1.3 mg	26%
ʻO ka palaoa (palaoa, papa paʻakikī)	1.2 mg	24%
Pihi (palaoa)	1.2 mg	24%
Lentil (palaoa)	1.2 mg	24%
ʻO Cheese "Roquefort" 50%	1.16 mg	23%
Nā Hazela	1.15 mg	23%
Nā ʻanoʻano Sunflower (nā hua pua sunflower)	1.13 mg	23%
ʻO ka palaoa (palaoa, ʻano palupalu)	1.1 mg	22%
ʻO Cheese "Camembert"	1.1 mg	22%
ʻO Chum	1 mg	20%
ʻAla palaoa	1 mg	20%
Oats (palaoa)	1 mg	20%
Rye (palaoa)	1 mg	20%
ʻO nā ʻākala, hoʻomaloʻo	0.94 mg	19%
Pāpaʻi	0.9 mg	18%
Eyeglasses	0.9 mg	18%
Kāpala palaoa	0.9 mg	18%
Hānai momona	0.85 mg	17%
'Okela	0.85 mg	17%
'A'ole pa'akai	0.82 mg	16%
ʻO nā pī ʻōmaʻomaʻo (hou)	0.8 mg	16%
Ka waiū kope me ke kō 8,5%	0.8 mg	16%
Palaoa palaoa papa ʻelua	0.8 mg	16%
ʻIʻo (moa moa)	0.79 mg	16%
ʻEle palaoa	0.76 mg	15%
ʻIʻo (moa)	0.76 mg	15%
Salemona	0.75 mg	15%
Barley (palaoa)	0.7 mg	14%
ʻIʻo (Turkey)	0.65 mg	13%
Rice (palaoa)	0.6 mg	12%
Herring wiwi	0.6 mg	12%
Keiki "Lūkini"	0.6 mg	12%
Kāleka	0.6 mg	12%
ʻO Cilantro (ʻōmaʻomaʻo)	0.57 mg	11%
ʻIʻo (keiki hipa)	0.55 mg	11%
Pistachios	0.52 mg	10%
Broccoli	0.51 mg	10%
ʻO ka palaoa momi	0.5 mg	10%
Palaoa palaoa o 1 papa	0.5 mg	10%
ʻIʻo (pipi)	0.5 mg	10%

E ʻike i ka papa inoa huahana piha

ʻO ka Vitamin B5 i nā huahana waiū a me nā hua hua:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
ʻO ka waiū Acidophilus 1%	0.35 mg	7%
Acidophilus 3,2%	0.35 mg	7%
ʻO Acidophilus i 3.2% meaʻono	0.35 mg	7%
ʻO ka momona momona ʻo Acidophilus	0.35 mg	7%
Pūmua hua manu	0.24 mg	5%
Honu hua honu	4 mg	80%
ʻO Yogurt 1.5%	0.31 mg	6%
ʻO Yogurt 3,2%	0.31 mg	6%
1% yogurt	0.32 mg	6%
Kefir 2.5%	0.32 mg	6%
Kefir 3.2%	0.32 mg	6%
Kefir momona momona	0.32 mg	6%
Koumiss (mai ka waiū o Mare)	0.2 mg	4%
ʻO ka nui o ka curd he 16.5% momona	0.4 mg	8%
Waiu 1,5%	0.38 mg	8%
Waiu 2,5%	0.38 mg	8%
Waiu 3.2%	0.38 mg	8%
Waiu 3,5%	0.38 mg	8%
Waiū kao	0.31 mg	6%
Ka waiū kope me ke kō 8,5%	0.8 mg	16%
Waiū pauka 25%	2.7 mg	54%
Skimmed ka waiū	3.32 mg	66%
Ice holika sundae	0.35 mg	7%
Yogurt 2.5% o	0.38 mg	8%
Kalima 10%	0.34 mg	7%
Kalima 20%	0.3 mg	6%
Kalima 25%	0.34 mg	7%
Kalima 8%	0.34 mg	7%
Pālolo pauka 42%	0.4 mg	8%
10% ka waiū kawa	0.3 mg	6%
15% ka waiū kawa	0.3 mg	6%
20% ka waiū kawa	0.3 mg	6%
25% ka waiū kawa	0.3 mg	6%
30% ka waiū kawa	0.3 mg	6%
ʻO Cheese "Gollandskiy" 45%	0.3 mg	6%
ʻO Cheese "Camembert"	1.1 mg	22%
Pāhi Parmesan	0.45 mg	9%
ʻO Cheese "Roquefort" 50%	1.16 mg	23%
Pākī Cheddar 50%	0.33 mg	7%
ʻO Cheese Swiss 50%	0.3 mg	6%
ʻO Gouda Cheese	0.34 mg	7%
Keiki "Lūkini"	0.6 mg	12%
Keiki 18% (wiwo ʻole)	0.28 mg	6%
Keiki 2%	0.21 mg	4%
Pākuʻi 5%	0.21 mg	4%
ʻAhi tī 9% (wiwo ʻole)	0.28 mg	6%
Hōʻailona	0.21 mg	4%
Pauka hua moa	4 mg	80%
Hua moa	1.3 mg	26%
Hua manu Quail	0.12 mg	2%

ʻO ka iʻa Vitamin B5 a me nā iʻa iʻa:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
Salemona	0.75 mg	15%
ʻO Chum	1 mg	20%
Salmon ʻAkelanika (salemona)	1.6 mg	32%
Pūʻulu	0.36 mg	7%
Kahawai Perch	0.36 mg	7%
Hānai momona	0.85 mg	17%
Herring wiwi	0.6 mg	12%
'Okela	0.85 mg	17%

ʻO ka Vitamin B5 i ka cereals, cereal products a me nā pulu:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
Piʻi	2.3 mg	46%
ʻO nā pī ʻōmaʻomaʻo (hou)	0.8 mg	16%
Grits palaoa	0.35 mg	7%
Eyeglasses	0.9 mg	18%
ʻO ka palaoa momi	0.5 mg	10%
ʻAla palaoa	1 mg	20%
Kahiki	0.4 mg	8%
ʻEle palaoa	0.76 mg	15%
Makaroni mai kahi palaoa o ka 1 papa	0.3 mg	6%
Pasta mai ka palaoa V / s	0.3 mg	6%
Palaoa Buckwheat	0.44 mg	9%
Palaoa palaoa o 1 papa	0.5 mg	10%
Palaoa palaoa papa ʻelua	0.8 mg	16%
ʻO ka palaoa	0.3 mg	6%
Kāpala palaoa	0.9 mg	18%
Oats (palaoa)	1 mg	20%
ʻĀina pala	1.5 mg	30%
Palaoa palaoa	2.18 mg	44%
ʻO ka palaoa (palaoa, ʻano palupalu)	1.1 mg	22%
ʻO ka palaoa (palaoa, papa paʻakikī)	1.2 mg	24%
Rice (palaoa)	0.6 mg	12%
Rye (palaoa)	1 mg	20%
Soybean (palaoa)	1.75 mg	35%
Pihi (palaoa)	1.2 mg	24%
Mau pi (legume)	0.2 mg	4%
Lentil (palaoa)	1.2 mg	24%
Barley (palaoa)	0.7 mg	14%

ʻO ka Vitamin B5 i nā hua a me nā ʻanoʻano:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
Peanuts	1.77 mg	35%
'A'ole pa'akai	0.82 mg	16%
ʻO nā ʻākala, hoʻomaloʻo	0.94 mg	19%
ʻO Pine Pine	0.31 mg	6%
'alemona	0.4 mg	8%
Nā ʻanoʻano Sunflower (nā hua pua sunflower)	1.13 mg	23%
Pistachios	0.52 mg	10%
Nā Hazela	1.15 mg	23%

ʻO ka Vitamin B5 i nā huaʻai, nā mea kanu, nā hua maloʻo:

Product inoa	ʻO ka Vitamin B5 100g	ʻO ka pākēneka o ke koina o kēlā me kēia lā
'Apikola	0.3 mg	6%
Pākena	1.4 mg	28%
Basil (ʻōmaʻomaʻo)	0.21 mg	4%
ʻO Rutabaga	0.11 mg	2%
Ginger (aʻa)	0.2 mg	4%
Zucchini	0.1 mg	2%
Broccoli	0.51 mg	10%
Palukela kupu	0.4 mg	8%
Kāpena, ʻulaʻula,	0.32 mg	6%
Cabbage	0.1 mg	2%
Pāpaʻi	0.9 mg	18%
uala	0.3 mg	6%
ʻO Cilantro (ʻōmaʻomaʻo)	0.57 mg	11%
Cress ('ōmaʻomaʻo)	0.24 mg	5%
ʻO Dandelion lau (greens)	0.08 mg	2%
ʻO nā aniani ʻōmaʻomaʻo (ka peni)	0.14 mg	3%
Onion	0.1 mg	2%
Carrots	0.26 mg	5%
Kūkamo	0.27 mg	5%
ʻO ka pepa momona (Bulgarian)	0.2 mg	4%
Parsley (ʻōmaʻomaʻo)	0.05 mg	1%
ʻO Tomato (Tomato)	0.25 mg	5%
Rhubarb (nā ʻōmaʻomaʻo)	0.08 mg	2%
ʻO nā kauwela	0.18 mg	4%
Lettuce ('ōmaʻomaʻo)	0.1 mg	2%
Beets	0.12 mg	2%
Seleri (aʻa)	0.35 mg	7%
Paʻa	0.4 mg	8%
Dill ('ōmaʻomaʻo)	0.25 mg	5%
plums	0.42 mg	8%
Kāleka	0.6 mg	12%
Spinach ('ōmaʻomaʻo)	0.3 mg	6%