2024 Pengarang: Josephine Shorter | [email protected]. Diubah suai terakhir: 2023-12-16 21:46
Jadual makanan tumbuhan yang mengandungi asid pantotenat
Tidak. | jumlah | Bahagian nilai harian setiap 100 g | |
---|---|---|---|
1 | Dedak padi yang tidak dirawat | 7.4 mg | 147.8% |
2 | Tepung bunga matahari | 6.6 mg | 131.9% |
3 | Cendawan shiitake yang dimasak | 3.6 mg | 71.9% |
4 | Tepung bijan | 2.9 mg | 58.6% |
lima | Biji bunga matahari panggang (dikupas) | 2,2 mg | 44% |
6 | Dedak gandum tidak dirawat secara termal | 2,2 mg | 43.6% |
7 | Tepung Triticale | 2,2 mg | 43.3% |
lapan | Cendawan berkayu mentah | 2.0 mg | 39.8% |
sembilan | Makanan kacang soya | 2.0 mg | 39.5% |
sepuluh | Kacang mentah | 1.8 mg | 35.3% |
sebelas | Walnut hitam | 1.7 mg | 33.2% |
12 | Tepung beras perang | 1.6 mg | 31.8% |
13 | Kekacang kering | 1.6 mg | 31.8% |
empat belas | Cendawan coklat mentah | 1,5 mg | 30.0% |
lima belas | Cendawan mentah | 1,5 mg | 29.9% |
enam belas | Dedak oat, tidak diproses secara termal | 1,5 mg | 29.9% |
17 | Champignon goreng | 1,5 mg | 29.0% |
18 | Lada hitam tanah | 1,4 mg | 28.0% |
Sembilan belas | Alpukat segar | 1,4 mg | 27.8% |
20 | Fireweed (daun fireweed) segar | 1,4 mg | 27.1% |
21 | Cendawan enoki mentah | 1,4 mg | 27.0% |
22 | Cendawan tiram mentah | 1,3 mg | 25.9% |
23 | Tepung millet | 1,3 mg | 25.3% |
24 | Cendawan portobello goreng | 1,3 mg | 25.2% |
25 | Soba kering hijau | 1.2 mg | 24.7% |
26 | Kacang mete panggang | 1.2 mg | 24.3% |
27 | Daun chicory segar | 1.2 mg | 23.2% |
28 | Biji bunga matahari, dikupas | 1.1 mg | 22.6% |
29 | Cendawan Chanterelle, mentah | 1.1 mg | 21.5% |
tiga puluh | Kacang polong segar | 1.0 mg | 20.6% |
31 | Kacang panggang | 1.0 mg | 20.2% |
32 | Benih Walker | 1.0 mg | 19.9% |
33 | Biji rami | 1.0 mg | 19.7% |
34 | Lada cili dijemur panas | 1.0 mg | 19.1% |
35 | Gandum bercambah segar | 0.9 mg | 18.9% |
36 | Kacang soya segar | 0.9 mg | 18.6% |
37 | Beechnut | 0.9 mg | 18.5% |
38 | Hazelnut panggang | 0.9 mg | 18.5% |
39 | Oregano oregano, kering | 0.9 mg | 18.4% |
40 | Hazelnut segar | 0.9 mg | 18.4% |
41 | Endive segar | 0.9 mg | 18.0% |
42 | Lada cili kering serbuk | 0.9 mg | 17.8% |
43 | Gajus mentah | 0.9 mg | 17.3% |
44 | Pecan | 0.9 mg | 17.3% |
45 | Kacang Tahi Kering | 0.8 mg | 16.9% |
46 | Escariole dimasak | 0.8 mg | 16.5% |
47 | Roti gandum putih | 0.8 mg | 16.4% |
48 | Tepung beras | 0.8 mg | 16.4% |
49 | Biji sawi tanah mustard | 0.8 mg | 16.2% |
50 | Tarikh Majul | 0.8 mg | 16.1% |
51 | Rosemary segar | 0.8 mg | 16.1% |
52 | Kelapa tanpa gula | 0.8 mg | 16.0% |
53 | Ubi keledek mentah | 0.8 mg | 16.0% |
54 | Biji anise | 0.8 mg | 15.9% |
55 | Jagung rebus | 0.8 mg | 15.8% |
56 | Roti dedak beras | 0.8 mg | 15.5% |
57 | Kacang macadamia | 0.8 mg | 15.2% |
58 | Biji labu yang dikupas | 0.8 mg | 15.0% |
59 | Kacang buncis (Pinto) baru tumbuh | 0.7 mg | 14.8% |
60 | Jagung mentah | 0.7 mg | 14.3% |
61 | Rumpai laut Wakame mentah | 0.7 mg | 13.9% |
62 | Bijan goreng | 0.7 mg | 13.6% |
63 | Roti rai | 0.7 mg | 13.5% |
64 | Kembang kol segar | 0.7 mg | 13.3% |
65 | Tepung rai | 0.7 mg | 13.3% |
66 | Tepung jagung kuning gandum | 0.7 mg | 13.2% |
67 | Roti gandum gandum | 0.6 mg | 12.9% |
68 | Rumpai laut mentah | 0.6 mg | 12.8% |
69 | Lentil direbus di dalam air | 0.6 mg | 12.8% |
70 | Butternut | 0.6 mg | 12.7% |
71 | Karamel | 0.6 mg | 12.4% |
72 | Brokoli rebus | 0.6 mg | 12.3% |
73 | Tepung bijirin penuh (gandum) | 0.6 mg | 12.1% |
74 | Kacang macadamia panggang | 0.6 mg | 12.1% |
75 | Akar parsnip mentah | 0.6 mg | 12.0% |
76 | Bawang putih mentah | 0.6 mg | 11.9% |
77 | Kacang rebus (masak) | 0.6 mg | 11.9% |
78 | Tarikh Deglet Nur | 0.6 mg | 11.8% |
79 | Lentil segar | 0.6 mg | 11.6% |
80 | Tepung barli malt | 0.6 mg | 11.5% |
81 | Brokoli segar | 0.6 mg | 11.5% |
82 | Walnut | 0.6 mg | 11.4% |
83 | Cilantro (daun ketumbar) segar | 0.6 mg | 11.4% |
84 | Biji alfalfa yang baru tumbuh | 0.6 mg | 11.3% |
85 | Kentang bakar | 0.6 mg | 11.1% |
86 | Serbuk perasa kunyit | 0.5 mg | 10.8% |
87 | Tepung sorgum bijirin penuh | 0.5 mg | 10.8% |
88 | Roti dedak gandum | 0.5 mg | 10.7% |
89 | Rumpai laut nori mentah | 0.5 mg | 10.4% |
90 | Pistachio segar | 0.5 mg | 10.4% |
91 | Aprikot kering | 0.5 mg | 10.3% |
92 | Pistachio panggang (tanpa garam) | 0.5 mg | 10.3% |
93 | Kentang rebus | 0.5 mg | 10.2% |
94 | Serbuk perasa cengkih (rempah) | 0.5 mg | 10.2% |
95 | Kembang kol rebus | 0.5 mg | 10.2% |
96 | Minum walnut | 0.5 mg | 9.6% |
97 | Serbuk ekstrak halia | 0.5 mg | 9.5% |
98 | Chestnut, dikupas, segar | 0.5 mg | 9.5% |
99 | Pati kentang | 0.5 mg | 9.5% |
100 | Badam segar | 0.5 mg | 9.4% |
101 | Kentang tumbuk dengan susu dan mentega, dimasak | 0.5 mg | 9.4% |
102 | Kentang goreng | 0.5 mg | 9.3% |
103 | Buah roti segar | 0.5 mg | 9.1% |
104 | Jambu biji segar | 0.5 mg | 9.0% |
105 | Rebus brokoli dimasak | 0,4 mg | 9.0% |
106 | Tepung soba | 0,4 mg | 8.8% |
107 | Cendawan Morel, mentah | 0,4 mg | 8.8% |
108 | Roti rai | 0,4 mg | 8.8% |
109 | Tepung gandum sejagat | 0,4 mg | 8.8% |
110 | Arugula segar | 0,4 mg | 8.7% |
111 | Kacang Azuki rebus | 0,4 mg | 8.6% |
112 | Biji jagung kering | 0,4 mg | 8.5% |
113 | Kacang bermata hitam rebus | 0,4 mg | 8.2% |
114 | Nasi rebus (di atas air) | 0,4 mg | 8.2% |
115 | Tumbuk rebus | 0,4 mg | 8.2% |
116 | Thyme segar | 0,4 mg | 8.2% |
117 | Pasli segar | 0,4 mg | 8.0% |
118 | Kismis hitam segar | 0,4 mg | 8.0% |
119 | Persimmon hitam (sapota) segar | 0,4 mg | 7.9% |
120 | Nasi masak bijirin bulat | 0,4 mg | 7.9% |
121 | Artichoke mentah Jerusalem | 0,4 mg | 7.9% |
122 | Dill segar | 0,4 mg | 7.9% |
123 | Edamame memasak | 0,4 mg | 7.9% |
124 | Yogurt | 0,4 mg | 7.9% |
125 | Nasi perang rebus | 0,4 mg | 7.8% |
126 | Buah belimbing (carambola) segar | 0,4 mg | 7.8% |
127 | Nasi rebus bijirin panjang | 0,4 mg | 7.8% |
128 | Sayuran lobak segar | 0,4 mg | 7.6% |
129 | Nasi perang gandum panjang rebus | 0,4 mg | 7.6% |
130 | Tumbuk segar | 0,4 mg | 7.6% |
131 | Delima segar | 0,4 mg | 7.5% |
132 | Kicap (tamari, tamari) | 0,4 mg | 7.5% |
133 | Goatbeard (akar kambing kambing) mentah | 0,4 mg | 7.4% |
134 | Kuskus rebus | 0,4 mg | 7.4% |
135 | Kacang merah (Buah Pinggang) tumbuh segar | 0,4 mg | 7.4% |
136 | Soba rebus di dalam air (bubur soba) | 0,4 mg | 7.2% |
137 | Serbuk kayu manis | 0,4 mg | 7.2% |
138 | Akar burdock rebus | 0,4 mg | 7.1% |
139 | Cherimoya segar | 0.3 mg | 6.9% |
140 | Bulgur rebus di dalam air (bubur) | 0.3 mg | 6.9% |
141 | Pudina segar | 0.3 mg | 6.8% |
142 | Umbi masak taro | 0.3 mg | 6.7% |
143 | Pisang segar | 0.3 mg | 6.7% |
144 | Raspberi segar | 0.3 mg | 6.6% |
145 | Gegelung Bawang | 0.3 mg | 6.5% |
146 | Spirulina mentah | 0.3 mg | 6.5% |
147 | Bawang segar | 0.3 mg | 6.5% |
148 | Biji popi | 0.3 mg | 6.5% |
149 | Akar chicory mentah | 0.3 mg | 6.5% |
150 | Nasi rebus kukus | 0.3 mg | 6.5% |
151 | Rebus brokoli segar | 0.3 mg | 6.4% |
152 | Badam panggang | 0.3 mg | 6.4% |
153 | Kacang merpati rebus | 0.3 mg | 6.4% |
154 | Lada merah Bulgaria segar | 0.3 mg | 6.3% |
155 | Kacang pinus tanpa cengkerang | 0.3 mg | 6.3% |
156 | Yam memasak | 0.3 mg | 6.2% |
157 | Air mentah | 0.3 mg | 6.2% |
158 | Tumbuhan Brussels segar | 0.3 mg | 6.2% |
159 | Ceri Barbados segar | 0.3 mg | 6.2% |
160 | Buah ara segar | 0.3 mg | 6.0% |
161 | Bubur kelapa segar | 0.3 mg | 6.0% |
162 | Kacang merah jambu rebus | 0.3 mg | 6.0% |
163 | Labu mentah | 0.3 mg | 6.0% |
164 | Kentang mentah | 0.3 mg | 5.9% |
165 | Kranberi segar | 0.3 mg | 5.9% |
166 | Bijan yang tidak dibakar | 0.3 mg | 5.8% |
167 | Bawang merah segar | 0.3 mg | 5.8% |
168 | Zucchini goreng atau bakar (tanpa minyak) | 0.3 mg | 5.8% |
169 | Kacang rebus | 0.3 mg | 5.7% |
170 | Gooseberry segar | 0.3 mg | 5.7% |
171 | Jus buah delima dalam tin | 0.3 mg | 5.7% |
172 | Tempe | 0.3 mg | 5.6% |
173 | Blackberry segar | 0.3 mg | 5.5% |
174 | Nasi perang rebus kukus | 0.3 mg | 5.5% |
175 | Asparagus mentah | 0.3 mg | 5.5% |
176 | Lobak mentah (segar) | 0.3 mg | 5.5% |
177 | Cendawan maitake mentah | 0.3 mg | 5.4% |
178 | Radicchio segar | 0.3 mg | 5.4% |
179 | Kicap (dihidrolisis) | 0.3 mg | 5.4% |
180 | Kangkung segar | 0.3 mg | 5.3% |
181 | Kacang putih rebus | 0.3 mg | 5.3% |
182 | Limau gedang segar | 0.3 mg | 5.2% |
183 | Tanaman segar | 0.3 mg | 5.2% |
184 | Timun segar | 0.3 mg | 5.2% |
185 | Mustard meja, pasty | 0.3 mg | 5.1% |
186 | Krim masam segar | 0.3 mg | 5.1% |
187 | Pucuk Brussels rebus | 0.3 mg | 5.0% |
188 | Buah Sapodilla segar | 0.3 mg | 5.0% |
189 | Pudina segar | 0.3 mg | 5.0% |
190 | Hijau bit segar | 0.3 mg | 5.0% |
191 | Jeruk segar | 0.3 mg | 5.0% |
192 | Chayote mentah | 0.2 mg | 5.0% |
193 | Saderi segar | 0.2 mg | 4.9% |
194 | Okra mentah | 0.2 mg | 4.9% |
195 | Beri logan beku | 0.2 mg | 4.9% |
196 | Pancake | 0.2 mg | 4.9% |
197 | Kacang hitam rebus | 0.2 mg | 4.8% |
198 | Selada air segar | 0.2 mg | 4.8% |
199 | Aprikot segar | 0.2 mg | 4.8% |
200 | Artichoke rebus | 0.2 mg | 4.8% |
201 | Buah nangka segar | 0.2 mg | 4.7% |
202 | Feijoa segar | 0.2 mg | 4.7% |
203 | Lobak rebus | 0.2 mg | 4.6% |
204 | Adas mentah (buah atau akar) | 0.2 mg | 4.6% |
205 | Daun anggur segar | 0.2 mg | 4.6% |
206 | Durian segar | 0.2 mg | 4.6% |
207 | Benih teratai | 0.2 mg | 4.6% |
208 | Asparagus rebus | 0.2 mg | 4.5% |
209 | Tembikai segar | 0.2 mg | 4.4% |
210 | Naranjilla membeku | 0.2 mg | 4.4% |
211 | Kacang merah rebus (Buah Pinggang) | 0.2 mg | 4.4% |
212 | Kubis, dimasak (rebus) | 0.2 mg | 4.4% |
213 | Limau segar | 0.2 mg | 4.3% |
214 | Tangerin segar | 0.2 mg | 4.3% |
215 | Nasi pulut rebus | 0.2 mg | 4.3% |
216 | Nanas segar | 0.2 mg | 4.3% |
217 | Kubis segar, kubis putih | 0.2 mg | 4.2% |
218 | Kacang rebus (Pinto) | 0.2 mg | 4.2% |
219 | Jagung dalam tin | 0.2 mg | 4.2% |
220 | Selasih segar | 0.2 mg | 4.2% |
221 | Kumquat segar | 0.2 mg | 4.2% |
222 | Akar halia mentah | 0.2 mg | 4.1% |
223 | Akar Wasabi mentah | 0.2 mg | 4.1% |
224 | Tepung Gandum | 0.2 mg | 4.0% |
225 | Lada cili merah panas segar | 0.2 mg | 4.0% |
226 | Labu rebus atau bakar | 0.2 mg | 4.0% |
227 | Lobak mentah | 0.2 mg | 4.0% |
228 | Mangga segar | 0.2 mg | 3.9% |
229 | Tepung jagung putih (masa) | 0.2 mg | 3.8% |
230 | Pepaya segar | 0.2 mg | 3.8% |
231 | Kek cawan coklat dengan aising coklat | 0.2 mg | 3.8% |
232 | Lemon segar tanpa kulit | 0.2 mg | 3.8% |
233 | Jus limau gedang | 0.2 mg | 3.8% |
234 | Lupin (kacang lupin) dimasak | 0.2 mg | 3.8% |
235 | Kubis Savoy segar | 0.2 mg | 3.7% |
236 | Tepung sorgum | 0.2 mg | 3.7% |
237 | Kacang Brazil | 0.2 mg | 3.7% |
238 | Kiwano segar | 0.2 mg | 3.7% |
239 | Kiwi segar | 0.2 mg | 3.7% |
240 | Santan segar | 0.2 mg | 3.7% |
241 | Jus oren dalam tin | 0.2 mg | 3.6% |
242 | Kacang soya yang dimasak (masak) | 0.2 mg | 3.6% |
243 | Halva | 0.2 mg | 3.5% |
244 | Kubis rebus (kubis putih) | 0.2 mg | 3.5% |
245 | Chard segar | 0.2 mg | 3.4% |
246 | Millet direbus di dalam air | 0.2 mg | 3.4% |
247 | Bawang segar | 0.2 mg | 3.4% |
248 | Lobak segar | 0.2 mg | 3.3% |
249 | Kohlrabi segar | 0.2 mg | 3.3% |
250 | Kohlrabi (kubis) rebus | 0.2 mg | 3.2% |
251 | Rutabaga mentah | 0.2 mg | 3.2% |
252 | Brokoli cina dimasak | 0.2 mg | 3.2% |
253 | Kacang rebus (masak) | 0.2 mg | 3.1% |
254 | Melon segar | 0.2 mg | 3.1% |
255 | Bit mentah | 0.2 mg | 3.1% |
256 | Nasi liar rebus | 0.2 mg | 3.1% |
257 | Persik segar, diadu | 0.2 mg | 3.1% |
258 | Clementine segar | 0.2 mg | 3.0% |
259 | Sayuran Physalis segar | 0.2 mg | 3.0% |
260 | Salad kepala segar | 0.2 mg | 3.0% |
261 | Anggur mawar | 0.1 mg | 3.0% |
262 | Kubis merah segar | 0.1 mg | 2.9% |
263 | Bayam rebus | 0.1 mg | 2.9% |
264 | Tepung barli | 0.1 mg | 2.9% |
265 | Bit rebus | 0.1 mg | 2.9% |
266 | Salad selada segar merah | 0.1 mg | 2.9% |
267 | Tamarind segar | 0.1 mg | 2.9% |
268 | Ceri segar | 0.1 mg | 2.9% |
269 | Lobak dimasak | 0.1 mg | 2.8% |
270 | Salad Rom segar | 0.1 mg | 2.8% |
271 | Kismis tanpa biji | 0.1 mg | 2.8% |
272 | Daun segar | 0.1 mg | 2.8% |
273 | Elderberry segar | 0.1 mg | 2.8% |
274 | Daikon segar | 0.1 mg | 2.8% |
275 | Bawang hijau segar | 0.1 mg | 2.8% |
276 | Barli direbus di dalam air (bubur barli mutiara) | 0.1 mg | 2.7% |
277 | Epal gula segar | 0.1 mg | 2.7% |
278 | Plum segar | 0.1 mg | 2.7% |
279 | Selada segar | 0.1 mg | 2.7% |
280 | gula perang | 0.1 mg | 2.6% |
281 | Keju tauhu fermentasi (fuyu) | 0.1 mg | 2.6% |
282 | Jus lemon segar | 0.1 mg | 2.6% |
283 | Tepung Arrowroot | 0.1 mg | 2.6% |
284 | Tomato masak | 0.1 mg | 2.6% |
285 | Kacang hijau dalam tin | 0.1 mg | 2.6% |
286 | Jantung sawit kalengan | 0.1 mg | 2.5% |
287 | Stroberi segar | 0.1 mg | 2.5% |
288 | Blueberry segar | 0.1 mg | 2.5% |
289 | Jus limau segar | 0.1 mg | 2.5% |
290 | Bawang segar | 0.1 mg | 2.5% |
291 | Bawang masak | 0.1 mg | 2.3% |
292 | Keju tauhu keras (linen) | 0.1 mg | 2.2% |
293 | Prun | 0.1 mg | 2.1% |
294 | Melon Cantaloupe segar | 0.1 mg | 2.1% |
295 | Kacang hijau segar | 0.1 mg | 2.1% |
296 | Aprikot antillean segar | 0.1 mg | 2.1% |
297 | Lada loceng hijau, segar | 0.1 mg | 2.0% |
298 | Artichoke Sepanyol rebus | 0.1 mg | 1.9% |
299 | Jus aprikot kalengan (nektar) | 0.1 mg | 1.9% |
300 | Meja lobak merah siap dimakan | 0.1 mg | 1.9% |
301 | Quinoa segar | 0.1 mg | 1.8% |
302 | Kangkung mentah | 0.1 mg | 1.8% |
303 | Salad ais segar | 0.1 mg | 1.8% |
304 | Tomato segar | 0.1 mg | 1.8% |
305 | Kubis peking segar | 0.1 mg | 1.8% |
306 | Kacang hijau segar | 0.1 mg | 1.7% |
307 | Batang Rhubarb mentah | 0.1 mg | 1.7% |
308 | Dandelion daun segar | 0.1 mg | 1.7% |
309 | Quince segar | 0.1 mg | 1.6% |
310 | Labu masak | 0.1 mg | 1.6% |
311 | Terung dimasak | 0.1 mg | 1.5% |
312 | Kacang hijau yang dimasak (asparagus) | 0.1 mg | 1.5% |
313 | Daun masak | 0.1 mg | 1.4% |
314 | Jus sirsak dalam tin (nektar) | 0.1 mg | 1.4% |
315 | Jus mangga dalam tin (nektar) | 0.1 mg | 1.4% |
316 | Jus pic dalam tin (nektar) | 0.1 mg | 1.4% |
317 | Rebung rebus | 0.1 mg | 1.3% |
318 | Kacang hijau rebus | 0.1 mg | 1.3% |
319 | Bayam segar | 0.1 mg | 1.3% |
320 | Kismis merah atau putih segar | 0.1 mg | 1.3% |
321 | Amaranth daun segar | 0.1 mg | 1.3% |
322 | Epal segar | 0.1 mg | 1.2% |
323 | Serbuk protein soya (mengasingkan) | 0.1 mg | 1.2% |
324 | Serbuk protein soya (pekat) | 0.1 mg | 1.1% |
325 | Jus betik (nektar) dalam tin | 0.1 mg | 1.1% |
326 | Tepung jagung | 0.1 mg | 1.0% |
327 | Vigna yang dimasak (direbus) | 0.1 mg | 1.0% |
328 | Anggur (merah atau hijau) segar | 0.1 mg | 1.0% |
Lihat jadual penuh produk haiwan ➤
◄ Kembali kepada vitamin B5
Disyorkan:
Jadual Makanan Tumbuhan Yang Mengandungi Vitamin A
Jadual makanan tumbuhan yang mengandungi vitamin ATidak. jumlah Bahagian nilai harian setiap 100 g 1Lada cili kering serbuk1,483.0 μg164.8%2Daun anggur segar1,376.0 μg152.9%3Lada cili dijemur panas1,324.0 μg147.1%4Lobak rebus852.0 μ
Jadual Makanan Tumbuhan Yang Mengandungi Vitamin B1
Jadual makanan tumbuhan dengan kandungan vitamin B1Tidak. jumlah Bahagian nilai harian setiap 100 g 1Tepung bunga matahari3.2 mg265.6%2Dedak padi yang tidak dirawat2.8 mg229.4%3Tepung bijan2.7 mg223.7%4Biji rami1.6 mg137.0%limaBiji bunga matahari, dikupas1,5 mg123
Jadual Makanan Tumbuhan Yang Mengandungi Vitamin B2
Jadual makanan tumbuhan yang mengandungi vitamin B2Tidak. jumlah Bahagian nilai harian setiap 100 g 1Anggur (varieti Muscat) segar1,5 mg115.4%2Tarragon, kering1,3 mg103.0%3Lada cili dijemur panas1.2 mg92.7%4Badam panggang1.2 mg92
Jadual Makanan Tumbuhan Yang Mengandungi Vitamin B3
Jadual makanan tumbuhan yang mengandungi vitamin B3Tidak. jumlah Bahagian nilai harian setiap 100 g 1Dedak padi yang tidak dirawat34.0 mg212.5%2Benih Walker16.8 mg105.2%3Kacang panggang14.4 mg89.7%4Dedak gandum tidak dirawat secara termal13
Jadual Makanan Tumbuhan Dengan Kandungan Kolin (vitamin B4)
Jadual Makanan Tanaman CholineTidak. jumlah Bahagian nilai harian setiap 100 g 1Serbuk protein soya312.9 mg62.6%2Serbuk protein soya (mengasingkan)190.9 mg38.2%3Biji sawi tanah mustard122.7 mg24.5%4Kekacang kering99.3 mg19.9%limaLada cili dijemur panas84