Tse ka Hare
- LIJO TSOHLE ho VITAMIN B5:
- Bona lenane le felletseng la lihlahisoa
- Vithamine B5 lihlahisoa tsa lebese le lihlahisoa tsa mahe:
- Litlhapi tsa vithamine B5 le lijo tsa leoatleng:
- Vithamine B5 ka lijo-thollo, lihlahisoa tsa lijo-thollo le li-pulses:
- Vithamine B5 ka linate le lipeo:
- Vithamine B5 ka litholoana, meroho, litholoana tse omisitsoeng:
Tafole tsena li amoheloa ke karolelano ea tlhoko ea letsatsi le letsatsi ea vithamine B5 ke 5 mg. Kholomo "Peresente ea tlhoko ea letsatsi le letsatsi" e bonts'a liperesente tse 100 tsa sehlahisoa se khotsofatsang tlhoko ea letsatsi le letsatsi ea vithamine B5 (Pantothenic acid).
LIJO TSOHLE ho VITAMIN B5:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Lehe la lehe | 4 mg | 80% |
| Phofo ea lehe | 4 mg | 80% |
| Lebese le hlahlathiloe | 3.32 mg | 66% |
| Lebese la phofo 25% | 2.7 mg | 54% |
| Lierekisi (tse sirelelitsoeng) | 2.3 mg | 46% |
| Koro bran | 2.18 mg | 44% |
| Mekhabiso | 1.77 mg | 35% |
| Soya (lijo-thollo) | 1.75 mg | 35% |
| Salmon Atlantic (litlhapi) | 1.6 mg | 32% |
| Oat bran | 1.5 mg | 30% |
| Avocado | 1.4 mg | 28% |
| Lehe la kana | 1.3 mg | 26% |
| Koro (lijo-thollo, sehlopheng se thata) | 1.2 mg | 24% |
| Linaoa (lijo-thollo) | 1.2 mg | 24% |
| Lentile (lijo-thollo) | 1.2 mg | 24% |
| Cheese "Roquefort" 50% | 1.16 mg | 23% |
| Manyolo | 1.15 mg | 23% |
| Peo ea soneblomo (peo ea soneblomo) | 1.13 mg | 23% |
| Koro (lijo-thollo, mefuta e bonolo) | 1.1 mg | 22% |
| Chefo "Camembert" | 1.1 mg | 22% |
| Mohlankana | 1 mg | 20% |
| Lijoe tsa koro | 1 mg | 20% |
| Li-oats (lijo-thollo) | 1 mg | 20% |
| Rye (lijo-thollo) | 1 mg | 20% |
| Acorn, omisitsoeng | 0.94 mg | 19% |
| Kholifolaoa | 0.9 mg | 18% |
| Mahlo a mahlo | 0.9 mg | 18% |
| Lithapa tsa Wallpaper | 0.9 mg | 18% |
| Mafura a Herring | 0.85 mg | 17% |
| Mackerel | 0.85 mg | 17% |
| Nkhono | 0.82 mg | 16% |
| Lierekisi tse tala (tse ncha) | 0.8 mg | 16% |
| Lebese le koahetsoeng ka tsoekere 8,5% | 0.8 mg | 16% |
| Phofo ea koro sehlopha sa bobeli | 0.8 mg | 16% |
| Nama (likhoho tsa nama) | 0.79 mg | 16% |
| Poone e tsoekere | 0.76 mg | 15% |
| Nama (khoho) | 0.76 mg | 15% |
| Salemone | 0.75 mg | 15% |
| Harese (lijo-thollo) | 0.7 mg | 14% |
| Nama (Turkey) | 0.65 mg | 13% |
| Raese (lijo-thollo) | 0.6 mg | 12% |
| Herring e otileng | 0.6 mg | 12% |
| Cheese "Serussia" | 0.6 mg | 12% |
| Konofolo | 0.6 mg | 12% |
| Cilantro (tala) | 0.57 mg | 11% |
| Nama (konyana) | 0.55 mg | 11% |
| Pistachios | 0.52 mg | 10% |
| Broccoli | 0.51 mg | 10% |
| Perela harese | 0.5 mg | 10% |
| Phofo ea koro ea sehlopha sa 1 | 0.5 mg | 10% |
| Nama (nama ea khomo) | 0.5 mg | 10% |
Bona lenane le felletseng la lihlahisoa
| Nama (nama ea kolobe) | 0.47 mg | 9% |
| Cheese ea Parmesan | 0.45 mg | 9% |
| Phofo ea Buckwheat | 0.44 mg | 9% |
| plums | 0.42 mg | 8% |
| Limela tsa Brussels | 0.4 mg | 8% |
| Rice | 0.4 mg | 8% |
| Boima ba curd ke mafura a 16.5% | 0.4 mg | 8% |
| Lialmonde | 0.4 mg | 8% |
| Cream phofo 42% | 0.4 mg | 8% |
| Mokopu | 0.4 mg | 8% |
| Lebese 1,5% | 0.38 mg | 8% |
| Lebese 2,5% | 0.38 mg | 8% |
| Lebese 3.2% | 0.38 mg | 8% |
| Lebese 3,5% | 0.38 mg | 8% |
| Yogurt 2.5% ea | 0.38 mg | 8% |
| Nama (mafura a kolobe) | 0.37 mg | 7% |
| Sehlopha | 0.36 mg | 7% |
| Noka ea Perch | 0.36 mg | 7% |
| Lebese la Acidophilus 1% | 0.35 mg | 7% |
| Acidophilus 3,2% | 0.35 mg | 7% |
| Acidophilus ho 3.2% e tsoekere | 0.35 mg | 7% |
| Acidophilus mafura a tlase | 0.35 mg | 7% |
| Semela sa poone | 0.35 mg | 7% |
| Ice cream sundae | 0.35 mg | 7% |
| Celery (motso) | 0.35 mg | 7% |
| Letsoai 10% | 0.34 mg | 7% |
| Letsoai 25% | 0.34 mg | 7% |
| Letsoai 8% | 0.34 mg | 7% |
| Cheese ea Gouda | 0.34 mg | 7% |
| Cheddar ea Cheese 50% | 0.33 mg | 7% |
| Kh'abeche, khubelu, | 0.32 mg | 6% |
| 1% ea yogurt | 0.32 mg | 6% |
| Kefir 2.5% | 0.32 mg | 6% |
| Kefir 3.2% | 0.32 mg | 6% |
| Kefir e mafura a tlase | 0.32 mg | 6% |
| Kojoe 1.5% | 0.31 mg | 6% |
| Kojoe 3,2% | 0.31 mg | 6% |
| Linate tsa phaene | 0.31 mg | 6% |
| Lebese la lipōli | 0.31 mg | 6% |
| Mabolilane | 0.3 mg | 6% |
| Litapole | 0.3 mg | 6% |
| Macaroni ho tloha phofo ea 1 grade | 0.3 mg | 6% |
| Paseka e tsoang phofo V / s | 0.3 mg | 6% |
| Phofo | 0.3 mg | 6% |
| Letsoai 20% | 0.3 mg | 6% |
| Setlolo se bolila 10% | 0.3 mg | 6% |
| Setlolo se bolila 15% | 0.3 mg | 6% |
| Setlolo se bolila 20% | 0.3 mg | 6% |
| Setlolo se bolila 25% | 0.3 mg | 6% |
| Setlolo se bolila 30% | 0.3 mg | 6% |
| Cheese "Gollandskiy" 45% | 0.3 mg | 6% |
| Cheese Switzerland 50% | 0.3 mg | 6% |
| Sipinake (meroho) | 0.3 mg | 6% |
Vithamine B5 lihlahisoa tsa lebese le lihlahisoa tsa mahe:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Lebese la Acidophilus 1% | 0.35 mg | 7% |
| Acidophilus 3,2% | 0.35 mg | 7% |
| Acidophilus ho 3.2% e tsoekere | 0.35 mg | 7% |
| Acidophilus mafura a tlase | 0.35 mg | 7% |
| Protheine ea mahe | 0.24 mg | 5% |
| Lehe la lehe | 4 mg | 80% |
| Kojoe 1.5% | 0.31 mg | 6% |
| Kojoe 3,2% | 0.31 mg | 6% |
| 1% ea yogurt | 0.32 mg | 6% |
| Kefir 2.5% | 0.32 mg | 6% |
| Kefir 3.2% | 0.32 mg | 6% |
| Kefir e mafura a tlase | 0.32 mg | 6% |
| Koumiss (ho tsoa lebeseng la Mare) | 0.2 mg | 4% |
| Boima ba curd ke mafura a 16.5% | 0.4 mg | 8% |
| Lebese 1,5% | 0.38 mg | 8% |
| Lebese 2,5% | 0.38 mg | 8% |
| Lebese 3.2% | 0.38 mg | 8% |
| Lebese 3,5% | 0.38 mg | 8% |
| Lebese la lipōli | 0.31 mg | 6% |
| Lebese le koahetsoeng ka tsoekere 8,5% | 0.8 mg | 16% |
| Lebese la phofo 25% | 2.7 mg | 54% |
| Lebese le hlahlathiloe | 3.32 mg | 66% |
| Ice cream sundae | 0.35 mg | 7% |
| Yogurt 2.5% ea | 0.38 mg | 8% |
| Letsoai 10% | 0.34 mg | 7% |
| Letsoai 20% | 0.3 mg | 6% |
| Letsoai 25% | 0.34 mg | 7% |
| Letsoai 8% | 0.34 mg | 7% |
| Cream phofo 42% | 0.4 mg | 8% |
| Setlolo se bolila 10% | 0.3 mg | 6% |
| Setlolo se bolila 15% | 0.3 mg | 6% |
| Setlolo se bolila 20% | 0.3 mg | 6% |
| Setlolo se bolila 25% | 0.3 mg | 6% |
| Setlolo se bolila 30% | 0.3 mg | 6% |
| Cheese "Gollandskiy" 45% | 0.3 mg | 6% |
| Chefo "Camembert" | 1.1 mg | 22% |
| Cheese ea Parmesan | 0.45 mg | 9% |
| Cheese "Roquefort" 50% | 1.16 mg | 23% |
| Cheddar ea Cheese 50% | 0.33 mg | 7% |
| Cheese Switzerland 50% | 0.3 mg | 6% |
| Cheese ea Gouda | 0.34 mg | 7% |
| Cheese "Serussia" | 0.6 mg | 12% |
| Cheese 18% (e sebete) | 0.28 mg | 6% |
| Cheese 2% | 0.21 mg | 4% |
| Khauta 5% | 0.21 mg | 4% |
| Cottage chisi 9% (ka sebete) | 0.28 mg | 6% |
| Lekhahla | 0.21 mg | 4% |
| Phofo ea lehe | 4 mg | 80% |
| Lehe la kana | 1.3 mg | 26% |
| Lehe la likoekoe | 0.12 mg | 2% |
Litlhapi tsa vithamine B5 le lijo tsa leoatleng:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Salemone | 0.75 mg | 15% |
| Mohlankana | 1 mg | 20% |
| Salmon Atlantic (litlhapi) | 1.6 mg | 32% |
| Sehlopha | 0.36 mg | 7% |
| Noka ea Perch | 0.36 mg | 7% |
| Mafura a Herring | 0.85 mg | 17% |
| Herring e otileng | 0.6 mg | 12% |
| Mackerel | 0.85 mg | 17% |
Vithamine B5 ka lijo-thollo, lihlahisoa tsa lijo-thollo le li-pulses:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Lierekisi (tse sirelelitsoeng) | 2.3 mg | 46% |
| Lierekisi tse tala (tse ncha) | 0.8 mg | 16% |
| Semela sa poone | 0.35 mg | 7% |
| Mahlo a mahlo | 0.9 mg | 18% |
| Perela harese | 0.5 mg | 10% |
| Lijoe tsa koro | 1 mg | 20% |
| Rice | 0.4 mg | 8% |
| Poone e tsoekere | 0.76 mg | 15% |
| Macaroni ho tloha phofo ea 1 grade | 0.3 mg | 6% |
| Paseka e tsoang phofo V / s | 0.3 mg | 6% |
| Phofo ea Buckwheat | 0.44 mg | 9% |
| Phofo ea koro ea sehlopha sa 1 | 0.5 mg | 10% |
| Phofo ea koro sehlopha sa bobeli | 0.8 mg | 16% |
| Phofo | 0.3 mg | 6% |
| Lithapa tsa Wallpaper | 0.9 mg | 18% |
| Li-oats (lijo-thollo) | 1 mg | 20% |
| Oat bran | 1.5 mg | 30% |
| Koro bran | 2.18 mg | 44% |
| Koro (lijo-thollo, mefuta e bonolo) | 1.1 mg | 22% |
| Koro (lijo-thollo, sehlopheng se thata) | 1.2 mg | 24% |
| Raese (lijo-thollo) | 0.6 mg | 12% |
| Rye (lijo-thollo) | 1 mg | 20% |
| Soya (lijo-thollo) | 1.75 mg | 35% |
| Linaoa (lijo-thollo) | 1.2 mg | 24% |
| Linaoa (linaoa) | 0.2 mg | 4% |
| Lentile (lijo-thollo) | 1.2 mg | 24% |
| Harese (lijo-thollo) | 0.7 mg | 14% |
Vithamine B5 ka linate le lipeo:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Mekhabiso | 1.77 mg | 35% |
| Nkhono | 0.82 mg | 16% |
| Acorn, omisitsoeng | 0.94 mg | 19% |
| Linate tsa phaene | 0.31 mg | 6% |
| Lialmonde | 0.4 mg | 8% |
| Peo ea soneblomo (peo ea soneblomo) | 1.13 mg | 23% |
| Pistachios | 0.52 mg | 10% |
| Manyolo | 1.15 mg | 23% |
Vithamine B5 ka litholoana, meroho, litholoana tse omisitsoeng:
| lebitso Product | Vithamine B5 100g | Peresente ea tlhoko ea letsatsi le letsatsi |
| Mabolilane | 0.3 mg | 6% |
| Avocado | 1.4 mg | 28% |
| Basil (tala) | 0.21 mg | 4% |
| rutabaga | 0.11 mg | 2% |
| Khemere (motso) | 0.2 mg | 4% |
| Zucchini | 0.1 mg | 2% |
| Broccoli | 0.51 mg | 10% |
| Limela tsa Brussels | 0.4 mg | 8% |
| Kh'abeche, khubelu, | 0.32 mg | 6% |
| Khábeche | 0.1 mg | 2% |
| Kholifolaoa | 0.9 mg | 18% |
| Litapole | 0.3 mg | 6% |
| Cilantro (tala) | 0.57 mg | 11% |
| Cress (meroho) | 0.24 mg | 5% |
| Makhasi a Dandelion (meroho) | 0.08 mg | 2% |
| Liiee tse tala (pene) | 0.14 mg | 3% |
| Anyanese | 0.1 mg | 2% |
| Lihoete | 0.26 mg | 5% |
| Komokomore | 0.27 mg | 5% |
| Pepere e tsoekere (Sebulgaria) | 0.2 mg | 4% |
| Parsley (botala) | 0.05 mg | 1% |
| Tomate (langa le le lej) | 0.25 mg | 5% |
| Rhubarb (meroho) | 0.08 mg | 2% |
| Radishes | 0.18 mg | 4% |
| Lettuce (meroho) | 0.1 mg | 2% |
| Li-beet | 0.12 mg | 2% |
| Celery (motso) | 0.35 mg | 7% |
| Mokopu | 0.4 mg | 8% |
| Dill (meroho) | 0.25 mg | 5% |
| plums | 0.42 mg | 8% |
| Konofolo | 0.6 mg | 12% |
| Sipinake (meroho) | 0.3 mg | 6% |