Contents [show]
Jadual ini diguna pakai dengan keperluan harian purata untuk vitamin B5 adalah 5 mg. Lajur "Peratus keperluan harian" menunjukkan berapa peratus 100 gram produk yang memenuhi keperluan harian vitamin B5 (asid Pantothenic).
MAKANAN TINGGI di VITAMIN B5:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Kuning telur | 4 mg | 80% |
Serbuk telur | 4 mg | 80% |
Susu skim | 3.32 mg | 66% |
Serbuk susu 25% | 2.7 mg | 54% |
Kacang polong | 2.3 mg | 46% |
Dedak gandum | 2.18 mg | 44% |
Kacang tanah | 1.77 mg | 35% |
Kacang soya | 1.75 mg | 35% |
Salmon Atlantik (salmon) | 1.6 mg | 32% |
Oat bran | 1.5 mg | 30% |
Alpukat | 1.4 mg | 28% |
Telur ayam | 1.3 mg | 26% |
Gandum (bijirin, keras) | 1.2 mg | 24% |
Kacang (bijirin) | 1.2 mg | 24% |
Lentil (bijirin) | 1.2 mg | 24% |
Keju "Roquefort" 50% | 1.16 mg | 23% |
hazelnuts | 1.15 mg | 23% |
Biji bunga matahari (biji bunga matahari) | 1.13 mg | 23% |
Gandum (bijirin, pelbagai lembut) | 1.1 mg | 22% |
Keju "Camembert" | 1.1 mg | 22% |
Teman lelaki | 1 mg | 20% |
Alur gandum | 1 mg | 20% |
Oat (bijirin) | 1 mg | 20% |
Rai (bijirin) | 1 mg | 20% |
Acorns, kering | 0.94 mg | 19% |
Kembang kol | 0.9 mg | 18% |
Cermin mata | 0.9 mg | 18% |
Wallpaper Tepung | 0.9 mg | 18% |
Lemak herring | 0.85 mg | 17% |
Mackerel | 0.85 mg | 17% |
Walnut | 0.82 mg | 16% |
Kacang hijau (segar) | 0.8 mg | 16% |
Susu pekat dengan gula 8,5% | 0.8 mg | 16% |
Tepung gandum kelas 2 | 0.8 mg | 16% |
Daging (ayam pedaging) | 0.79 mg | 16% |
Jagung manis | 0.76 mg | 15% |
Daging (ayam) | 0.76 mg | 15% |
Salmon | 0.75 mg | 15% |
Barli (bijirin) | 0.7 mg | 14% |
Daging (Turki) | 0.65 mg | 13% |
Nasi (bijirin) | 0.6 mg | 12% |
Herring bersandar | 0.6 mg | 12% |
Keju "Rusia" | 0.6 mg | 12% |
Bawang putih | 0.6 mg | 12% |
Cilantro (hijau) | 0.57 mg | 11% |
Daging (kambing) | 0.55 mg | 11% |
Pistachios | 0.52 mg | 10% |
Brokoli | 0.51 mg | 10% |
Barley mutiara | 0.5 mg | 10% |
Tepung gandum 1 gred | 0.5 mg | 10% |
Daging (daging lembu) | 0.5 mg | 10% |
Lihat senarai produk lengkap
Daging (daging babi) | 0.47 mg | 9% |
Keju parmesan | 0.45 mg | 9% |
Tepung buckwheat | 0.44 mg | 9% |
Prunes | 0.42 mg | 8% |
Tauge | 0.4 mg | 8% |
Beras | 0.4 mg | 8% |
Jisim curd adalah 16.5% lemak | 0.4 mg | 8% |
Badam | 0.4 mg | 8% |
Serbuk krim 42% | 0.4 mg | 8% |
Labu | 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% |
Yogurt 2.5% daripada | 0.38 mg | 8% |
Daging (lemak babi) | 0.37 mg | 7% |
Kerapu | 0.36 mg | 7% |
Sungai bertengger | 0.36 mg | 7% |
Susu Acidophilus 1% | 0.35 mg | 7% |
Acidophilus 3,2% | 0.35 mg | 7% |
Acidophilus hingga 3.2% manis | 0.35 mg | 7% |
Acidophilus rendah lemak | 0.35 mg | 7% |
Sayuran jagung | 0.35 mg | 7% |
Ais krim sundae | 0.35 mg | 7% |
Saderi (akar) | 0.35 mg | 7% |
Krim 10% | 0.34 mg | 7% |
Krim 25% | 0.34 mg | 7% |
Krim 8% | 0.34 mg | 7% |
Keju Gouda | 0.34 mg | 7% |
Keju Cheddar 50% | 0.33 mg | 7% |
Kubis, merah, | 0.32 mg | 6% |
Yogurt 1% | 0.32 mg | 6% |
Kefir 2.5% | 0.32 mg | 6% |
Kefir 3.2% | 0.32 mg | 6% |
Kefir rendah lemak | 0.32 mg | 6% |
Yogurt 1.5% | 0.31 mg | 6% |
Yogurt 3,2% | 0.31 mg | 6% |
kacang pain | 0.31 mg | 6% |
Susu kambing | 0.31 mg | 6% |
Aprikot | 0.3 mg | 6% |
Kentang | 0.3 mg | 6% |
Makaroni dari tepung 1 gred | 0.3 mg | 6% |
Pasta dari tepung V / s | 0.3 mg | 6% |
Tepung | 0.3 mg | 6% |
Krim 20% | 0.3 mg | 6% |
Krim masam 10% | 0.3 mg | 6% |
Krim masam 15% | 0.3 mg | 6% |
Krim masam 20% | 0.3 mg | 6% |
Krim masam 25% | 0.3 mg | 6% |
Krim masam 30% | 0.3 mg | 6% |
Keju "Gollandskiy" 45% | 0.3 mg | 6% |
Keju Swiss 50% | 0.3 mg | 6% |
Bayam (hijau) | 0.3 mg | 6% |
Vitamin B5 dalam produk susu dan produk telur:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Susu Acidophilus 1% | 0.35 mg | 7% |
Acidophilus 3,2% | 0.35 mg | 7% |
Acidophilus hingga 3.2% manis | 0.35 mg | 7% |
Acidophilus rendah lemak | 0.35 mg | 7% |
Protein telur | 0.24 mg | 5% |
Kuning telur | 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 rendah lemak | 0.32 mg | 6% |
Koumiss (dari susu Mare) | 0.2 mg | 4% |
Jisim curd adalah 16.5% lemak | 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 kambing | 0.31 mg | 6% |
Susu pekat dengan gula 8,5% | 0.8 mg | 16% |
Serbuk susu 25% | 2.7 mg | 54% |
Susu skim | 3.32 mg | 66% |
Ais krim sundae | 0.35 mg | 7% |
Yogurt 2.5% daripada | 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% |
Serbuk krim 42% | 0.4 mg | 8% |
Krim masam 10% | 0.3 mg | 6% |
Krim masam 15% | 0.3 mg | 6% |
Krim masam 20% | 0.3 mg | 6% |
Krim masam 25% | 0.3 mg | 6% |
Krim masam 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% (tebal) | 0.28 mg | 6% |
Keju 2% | 0.21 mg | 4% |
Curd 5% | 0.21 mg | 4% |
Keju kotej 9% (tebal) | 0.28 mg | 6% |
Curd | 0.21 mg | 4% |
Serbuk telur | 4 mg | 80% |
Telur ayam | 1.3 mg | 26% |
Telur puyuh | 0.12 mg | 2% |
Ikan dan makanan laut Vitamin B5:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Salmon | 0.75 mg | 15% |
Teman lelaki | 1 mg | 20% |
Salmon Atlantik (salmon) | 1.6 mg | 32% |
Kerapu | 0.36 mg | 7% |
Sungai bertengger | 0.36 mg | 7% |
Lemak herring | 0.85 mg | 17% |
Herring bersandar | 0.6 mg | 12% |
Mackerel | 0.85 mg | 17% |
Vitamin B5 dalam bijirin, produk bijirin dan nadi:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Kacang polong | 2.3 mg | 46% |
Kacang hijau (segar) | 0.8 mg | 16% |
Sayuran jagung | 0.35 mg | 7% |
Cermin mata | 0.9 mg | 18% |
Barley mutiara | 0.5 mg | 10% |
Alur gandum | 1 mg | 20% |
Beras | 0.4 mg | 8% |
Jagung manis | 0.76 mg | 15% |
Makaroni dari tepung 1 gred | 0.3 mg | 6% |
Pasta dari tepung V / s | 0.3 mg | 6% |
Tepung buckwheat | 0.44 mg | 9% |
Tepung gandum 1 gred | 0.5 mg | 10% |
Tepung gandum kelas 2 | 0.8 mg | 16% |
Tepung | 0.3 mg | 6% |
Wallpaper Tepung | 0.9 mg | 18% |
Oat (bijirin) | 1 mg | 20% |
Oat bran | 1.5 mg | 30% |
Dedak gandum | 2.18 mg | 44% |
Gandum (bijirin, pelbagai lembut) | 1.1 mg | 22% |
Gandum (bijirin, keras) | 1.2 mg | 24% |
Nasi (bijirin) | 0.6 mg | 12% |
Rai (bijirin) | 1 mg | 20% |
Kacang soya | 1.75 mg | 35% |
Kacang (bijirin) | 1.2 mg | 24% |
Kacang (kekacang) | 0.2 mg | 4% |
Lentil (bijirin) | 1.2 mg | 24% |
Barli (bijirin) | 0.7 mg | 14% |
Vitamin B5 dalam kacang dan biji:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Kacang tanah | 1.77 mg | 35% |
Walnut | 0.82 mg | 16% |
Acorns, kering | 0.94 mg | 19% |
kacang pain | 0.31 mg | 6% |
Badam | 0.4 mg | 8% |
Biji bunga matahari (biji bunga matahari) | 1.13 mg | 23% |
Pistachios | 0.52 mg | 10% |
hazelnuts | 1.15 mg | 23% |
Vitamin B5 dalam buah-buahan, sayur-sayuran, buah-buahan kering:
Nama produk | Vitamin B5 100g | Peratusan keperluan harian |
Aprikot | 0.3 mg | 6% |
Alpukat | 1.4 mg | 28% |
Selasih (hijau) | 0.21 mg | 4% |
Rutabaga | 0.11 mg | 2% |
Akar halia) | 0.2 mg | 4% |
Zucchini | 0.1 mg | 2% |
Brokoli | 0.51 mg | 10% |
Tauge | 0.4 mg | 8% |
Kubis, merah, | 0.32 mg | 6% |
Kubis | 0.1 mg | 2% |
Kembang kol | 0.9 mg | 18% |
Kentang | 0.3 mg | 6% |
Cilantro (hijau) | 0.57 mg | 11% |
Selim (hijau) | 0.24 mg | 5% |
Daun Dandelion (hijau) | 0.08 mg | 2% |
Bawang hijau (pena) | 0.14 mg | 3% |
Bawang | 0.1 mg | 2% |
Lobak | 0.26 mg | 5% |
Timun | 0.27 mg | 5% |
Lada manis (Bulgaria) | 0.2 mg | 4% |
Pasli (hijau) | 0.05 mg | 1% |
Tomato (tomato) | 0.25 mg | 5% |
Rhubarb (hijau) | 0.08 mg | 2% |
Radishes | 0.18 mg | 4% |
Selada (hijau) | 0.1 mg | 2% |
Beets | 0.12 mg | 2% |
Saderi (akar) | 0.35 mg | 7% |
Labu | 0.4 mg | 8% |
Dill (hijau) | 0.25 mg | 5% |
Prunes | 0.42 mg | 8% |
Bawang putih | 0.6 mg | 12% |
Bayam (hijau) | 0.3 mg | 6% |